You may also like
Categories:
vegetable oil flour yellow onion bell pepper celery fresh parsley garlic crawfish tails salt black pepper white pepper cayenne pepper thyme bay leaf green onion chicken broth water rice
Viewed: 100 - Published at: 2 years agoIngredients
- 1/2 cups Vegetable Oil
- 1/2 cups Flour
- 1 cup Yellow Onion, Chopped
- 1/2 cups Bell Pepper, Seeded And Chopped
- 1/2 cups Celery, Thinly Sliced
- 1 Tablespoon Fresh Parsley, Finely Chopped
- 1 Tablespoon Garlic, Finely Chopped
- 1 pound Crawfish Tails
- 1 teaspoon Salt
- 1/8 teaspoons Black Pepper
- 1/8 teaspoons White Pepper
- 1/8 teaspoons Cayenne Pepper
- 1/8 teaspoons Dried Thyme
- 1 whole Bay Leaf
- 1/3 cups Green Onion Tops, Thinly Sliced
- 1 cup Chicken Broth
- 2 cups Hot Water, Approximately
- 2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)
Method
- 1. Assemble the chopped onion, bell pepper, celery, parsley and garlic for the etouffee; set aside.
- 2. In a black cast iron pot, heat the oil over medium high heat.
- 3. Make a roux by gradually adding the flour to the oil, stirring constantly with a wire whisk.
- 4. Reduce the heat to medium and cook until a medium brown roux is formed.
- 5. Add the onion, bell pepper, celery, parsley and garlic and saute until translucent, about 5 minutes.
- 6. Add the crawfish tails, salt, black pepper, white pepper, red pepper, thyme, oregano, bay leaf, green onion tops and parsley. Mix well.
- 7. Add chicken broth and bring to a boil, then lower the heat and simmer until the crawfish tails are tender. About 12 minutes.
- 8. Continue to gently stir.
- 9. Shortly before serving, heat the etouffee slowly over low heat and gradually add 1 to 2 cups hot water to provide the gravy.
- 10. Serve over hot long grain boiled rice.
- 11. Garnish with the sliced green shallot tops.
