Sunday, January 08, 2017

Crawfish Etoufee

Some folks have been asking for Belle's recipe for Crawfish Etoufee.  Etoufee is many things to many people, and recipes vary.  Some make it dark, with a roux.  Some make it red, with tomato products, some make it golden.  The difference in the recipe is something that is passed down from family to family, and based more on preference than any other criteria.

Belle's etoufee is red.  Serve it over rice.You'll notice that there are very few proportions and absolutely no measurements.  Do what you gotta do.  Make it yours.  Prep and cooking time, 2 hours.

Crawfish Etouffee

Crawfish tails, prepped and packaged.
Tony Chacherie's seasoning
Onions, chopped
Bell Pepper, chopped
One stick real butter
Small cans tomato sauce (one small can per lb crawfish)
reen oion tops, chopped.


Put your crawfish tails in a bowl, season them with Tony's seasoning.  Set aside.

Sautee onions and bell pepper.  When sautee'd, add one small can tomato sauce for each pound of crawfish.  Add stick of butter.  Simmer on low heat for about an hour, stirring occasionally.  Add crawfish tails, simmer for 15-20 minutes. Add a little flour if it needs to be thicker.Add chopped onion tops.

Serve over rice.


mostly cajun said...

I dispense with the tomato sauce and add a bit of celery. Using colored bell pepper adds visual impact as well as a slightly different taste.

But this'll certainly work!


Old NFO said...

Yep, gotta have the 'trinity' in there :-) Sounds good! We just finished a bowl of Jambalaya!