July 17, 2014
What is the best thing to do with crawfish? Make crawfish Etouffee, of course. Etouffee means cooked in it's own juices.
This simple recipe uses the "holy trinity" of onion, bell pepper and celery to impart a Cajun personality to this savory dish.
Yield: 4 servings
- 1 lb. crawfish
- 2 tablespoons olive oil
- 3 tablespoons parsley flakes
- 1 cup onion, diced medium
- 1 cup water
- 1/2 cup bell pepper, diced medium
- 1/4 cup celery, diced small
- 2 tablespoons garlic, minced finely
- 1/2 cup green onion, sliced very thin
- 1 teaspoon Cajun seasoning (Recipe Here)
- roux (combine 2 tbs cornstarch in 1/4 cup cold water - mix well)
1. Heat olive oil in a 10 inch skillet. Add onion, bell pepper, celery and garlic. Simmer on high until onions begin to wilt (about 3 minutes).
2. Add Cajun seasoning and parsley and stir in well. Add water and bring to a boil for 3 minutes.
3. Add crawfish and stir in well.
4. Bring back to a boil, add roux slowly to the etouffee and stir in well on medium high heat until it thickens and is creamy. Simmer on low for 4 minutes covered, stir, then remove from heat.
5. Garnish with green onion. Serve over rice.