Wednesday, October 5, 2011

Aline's Crawfish Etouffee

My wonderful Cajun friend Aline is a terrific source for a lot of Louisiana style cookery! This recipe was her submission for the Football Futbol Chefery Challenge.  The nutrition facts can be found at Calorie Count!

Her team: The New Orleans Saints
Her recipe: Crawfish Etouffee


1 Lb. Crayfish (bag of peeled tails*)
1 Medium Onion (Chopped Fine)
2 Stalks Celery
1/2 large Green Bell Pepper (or one small)
1 Stick Butter
3 Tablespoons Tony Chachere Instant Roux**
1 Cup Water Cold Water
1 clove garlic
1/2  Tsp. of Salt or Salt or to your Taste
1/2 Tsp. Red Hot Pepper Sauce
1/4 t ground black pepper or to your Taste
1/3 can Cream of Mushroom soup
3 Stalks Green Onions (Chopped)
1 to 1-1/2 cups of white rice, cooked per package directions


Saute onion, celery, bell pepper , and garlic for 10 to 12 minutes.  Add crayfish, salt, red pepper, cream of mushroom soup and Roux simmer for about 20 minutes.  Add 1 cup of water and simmer for another 15 minutes (if too thick add more water).  Turn off and mix in green onions and let cool for about 10 minutes.

Serve over white rice.


yup, that's a crawfish/crayfish/crawdad
* Peeling a crawfish is very similar to prepping a shrimp, except that the shell is harder and more red in color. They are common in South Louisiana.. Break off the head and peel the tail and pop them in the Etouffee! There are many ways to cook a crawfish - many love to boil them in the same way you do a shrimp boil.

**make your own roux if you prefer, but Tony Chachere makes a great instant version!

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