Cooking instructor and New Orleans native, Bonnie Ward Strauss, shares a wonderful Crawfish Etouffee dish.
New Orleans Crawfish Etouffee
- 1–1½ sticks unsalted butter
- ½ T. unbleached All Purpose white flour
- 1 T. Seasoning Mix (below)
- 1 medium onion, chopped finely
- 1 T. green bell pepper, chopped
- 2–3 pods garlic, chopped finely
- Crawfish fat (Optional. If using, amount can vary from 1 to 2 T.)
- 1 lb. crawfish tails
- ¼ C. Green onion tops, chopped
- ¼ C. Flat-leaf Parsley, chopped
- Salt and black pepper
- Cayenne pepper
- Melt butter in large skillet on low heat.
- Add flour and stir until blended and light brown in color.
- Add 1 T seasoning mix.
- Add onion, bell pepper and garlic. Cook until tender on medium-low heat.
- If using, add crawfish fat from heads of crawfish. (A little water may be added to the mixture at this point, but it is not necessary.) Cook about 10 minutes, stirring occasionally.
- Add crawfish tails, and cover skillet. Let this cook 15–20 minutes on low heat, stirring occasionally.
- Add salt, black pepper, and cayenne pepper to taste if needed, green onion tops, and parsley.
- Simmer a while, covered, until seasonings blend.
- Serve over white long-grain rice. Enjoy with New Orleans Blues music!
- 1-1/2 t. salt
- 1-1/2 t. cayenne pepper
- 1 t. white pepper
- 1 t. black pepper
- 1 t. dried sweet basil leaves
- ½ t. dried thyme leaves