Delicious Rich Crawfish Etouffee
"This is a recipe adapted from other recipes- I think this is the ultimate recipe. We love it. Make sure to use only Louisiana Crawfish ( available by mailorder)"
Ingredients
Nutritional
- Serving Size: 1 (353.2 g)
- Calories 470.3
- Total Fat - 40 g
- Saturated Fat - 18.3 g
- Cholesterol - 71.3 mg
- Sodium - 837.7 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 3 g
- Sugars - 5.6 g
- Protein - 4.8 g
- Calcium - 130.9 mg
- Iron - 2.5 mg
- Vitamin C - 52.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Make a Roux: Use a heavy pot--- enameled cast iron is what I use. Melt the butter then add the oil and flour. Whisk continously over medium heat until a medium to dark Roux is formed. This takes at least 30 minutes.
Step 2
When the Roux is ready ( be careful not to burn it), add the onions, garlic, peppers, celery , and parsley. Cook over low-medium heat, stirring often, until the vegetables are soft.
Step 3
Add seasonings, bay leaf and chicken broth. Cook over low-medium heat for one hour. Stir often. Add sherry towards ther end.
Step 4
Add crawfish and cream and cook about 15 minutes more.Correct seasonings: Add more creole seasoning a little at a time.
Step 5
Serve over white rice.
Tips
- Enameled cast iron pot
- Roux paddle- wooden