I cook in a large CI pot with lid. Crawfish Etouffee 1 stick of “butter” 2 lbs of crawfish tails 1 onion, chopped 1 bunch green onions, chopped 1-2 ribs of celery, chopped 1/2 cup of parsley, chopped 2 cloves of garlic, minced 2-3 tablespoons of flour 1 can of chicken broth Saute onion, celery, and garlic in butter for about 15 minutes. Add in 2-3 tablespoons of flour. More or less is ok-soak up excess butter. Next, add in 1 can of chicken broth. You may need more or less broth depending upon the flour situation. While this THICK mixture is simmering on low to medium heat for 15 minutes, add in your seasonings (garlic powder, Tony’s Chachere’s, touch of basil, bay leaf, etc.) Stir occasionally so that it doesn’t stick. After you have the right flavor and THICK consistency. Add in crawfish, green onions, and parsley. Cover and cook on low heat for about 15 minutes. As the water cooks out of the crawfish, the mixture will become thinner. (It is always better to have a mixture too thick – you can add water or chicken broth to thin it out in the end. Too thin? It’s too much trouble to fix, but it should still taste good!)
Posted on: Fri, 03 Oct 2014 01:30:06 +0000
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