LAGNIAPPE | TAKE
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Post by Cajunate on Feb 26, 2013 20:35:12 GMT -6
I used John Folse's recipe as a base with modifications.
Nate's Crawfish Etouffe'
2 pounds cleaned crawfish tails 1/2 pound butter 2 cups onion, chopped 1 cup celery, chopped 1 cup green bell pepper, chopped ½ cup red bell pepper, chopped 1 large tomatoe, diced 8 toes garlic, diced 4 bay leaves 1 cup tomato sauce 1 1/2 cups flour 2 quarts crawfish stock or water 1 ounce sherry 1 cup green onions, chopped ½ cup parsley, chopped salt and cayenne pepper to taste Tabasco sauce to taste 2 cups white rice, steamed METHOD: In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add sherry, green onions and parsley and cook an additional 5 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice using a few dashes of Tabasco Pepper Sauce.
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