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Recipe : Crawfish Etouffee
| |  | |  | | This Recipe contributed by: Mary Ramsey
Innkeeper of 1870 Banana Courtyard French Quarter/New Orleans B&B
in New Orleans, Louisiana
, United States
| (pronounced craw fish A too fay) First you make a roux. (If you have ever used a New Orleans recipe before, this should sound VERY familiar!). Please refer to our separate Roux recipe.
Here are the New Orleans holy trinity ingredients: 4 cups chopped onions 1 cup chopped bell pepper (green, sweet pepper) 2 cups chopped celery 4 tablespoons chopped garlic
Other ingredients: 1 can chicken stock (for you die hard cooks, you can make the chicken stock from scratch) 1 pounds of crawfish tails (frozen tails are OK) 2-4 tablespoons of LA Hot Sauce (less, if Tabasco Sauce) pinch of Cayenne pepper dash of lemon juice 3 teaspoons Creole Seasoning (Zatarains brand seasoning or make from scratch see our Creole Seasoning recipe)
Optional garnish: sprinkle on some finely chopped green onions and flat leaf Italian parsley
Add the seasonings and holy trinity to the roux. In a separate pot, heat east chicken stock to boil, gradually stir in roux until well blended. Cook over medium heat for about 20-minutes. Now, add crawfish, then cook 10 more minutes. Serve over rice
| | (Updated: 27 Jul 2002) | | |