by Chef Dief

It is crawfish boil season and that means Crawfish Etouffee’ for us. We always keep a couple of pounds and peel them to make Crawfish Etouffee’ within the next day or so. There is nothing better than Crawfish Etouffee made with fresh crawfish tails. Here is a recipe that takes less than an hour. It is really good ‘Mon Cher! Bon appétit … Chef Dief

For more recipe’s check out our archives. Next issue, Banana’s Foster!

2 Tbls. olive oil
1 Pkg. seasoning blend (onion, celery, bell pepper, parsley)
4 Cloves of garlic, chopped
2 Tbls. Butter
1 Box chicken broth
2 Tbls. Paul Prudhomme’s Blackened Red Fish Seasoning.
1 Tbls. black pepper
1 Tbls. salt
1 Tbls. Kitchen Bouquet
1 Cup water
1 Tsp chicken consommé
1/2 Cup flour
1/2 cup Vegetable Oil
1 Cup cooked long grain white rice
6 Chopped green onions

Start by boiling some water and cooking some rice with one cup of rice in two cups of water. Bring to a boil and cover, reduce flame to simmer for 20 minutes (make sure you salt the water).

In a large pot, add olive oil, start fire and add the packages of vegetables and garlic. Cook until done, lightly browned. While cooking the vegetables, add the butter and the seasoning. (Reserve 1 tablespoon of the Paul Prudhomme Blackened Red Fish Seasoning and add to the stock later. When vegi’s are cooked, add the chicken broth (stock), water, consommé and Kitchen Bouquet.

In a small pan or cast-iron skillet, make the roux. Bring your oil to a high heat, testing if ready by putting a pinch of flour in the oil, if it sizzles, it’s ready, then, go ahead and add the flour, stirring while it browns and put to the side. Do not burn.

Bring the stock to a rapid boil and add the roux, stirring while it thickens. Lower the heat and let it cook for 20 minutes. Add the peeled crawfish and green onions, then serve. Tip: of Do not use too much rice (1/2 cup). At my house, it never makes it, but if you can put this in the fridge for two days before you eat it, it will rival any New Orleans restaurant! I guarantee !!! Enjoy this classic Louisiana dish.

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