Big Daddy's Crawfish Etouffee

TheKnittingMill's picture

As promised, Albert, here's my recipe for crawfish etouffee! (Tex, I expect you to send me the leftovers you guys don't eat, and, Lars, you don't know what you're missing!)

Ingredients

1 stick of butter
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
1 can of diced tomatoes with green chile (Rotel)
2 teaspoons minced garlic
2 tablespoon flour
1 cup water
1 teaspoon salt
1/2 tsp of cayenne pepper or "Tony Chachere's"
3 tablespoons chopped green onions
2 cups of white, long grain rice (steam separately)

Directions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add to the crawfish mixture with can of diced tomatoes and green chile. Season with salt, Tobasco and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the green onions and continue cooking for 2 minutes. Serve over steamed rice and get ready to bitch slap yo mama!

"UMMMM, UMM - Tonad a c'est se bon, oui, cher!" -- Roughly translated from Creole "Damn, that's good yeah, babe!"

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Comments

Joe-in Wyoming's picture

MMMMMM.....sounds divine. I

MMMMMM.....sounds divine. I am not overly fond of crawdads [hard to get fresh, decent ones in the wilds of Wyoming anyway] but the thought of having shrimp in this is very appealing. Same with a good spicy sausage. Good thing I already had lunch...even if I am getting hungry just from reading thhis post. Thanks, Mill. -- Books, knitting, cats, fountain pens...Life is Good.

scottly's picture

Mil, made this last night

Mil, made this last night but with shrimp. Wonderful and really easy to throw together! Thanks again for the recipe.

TheKnittingMill's picture

I'm so glad you liked it

I'm so glad you liked it Scott! You're very welcome.

Mill

Tallguy's picture

haha -- I had to find out

haha -- I had to find out what a crawfish was! We used to have them when I was growing up, just to play with and bother, would never eat such a thing! But people eat lobsters and oysters too, so I am not surprised people will eat these things too... or anything at all! Well, hope you enjoy it.

TheKnittingMill's picture

You can substitute shrimp

You can substitute shrimp and it's just as yummy!

I am salivating all over my

I am salivating all over my keyboard at this recipe, but before I can head for the fishmongers I need to know how much is a 'stick' of butter?

MMario's picture

1 quarter lb, so a little

1 quarter lb, so a little less then one eigth kilo --- 130 grams?

TheKnittingMill's picture

Thanks Mario! Sorry guys, I

Thanks Mario! Sorry guys, I should have given metric equivalents! I wasn't thinking...(",)

125grms - but who's

125grms - but who's nitpicking. Thanks MMario.Thank goodness you Americans still work in sensible weights and measurements.

scottly's picture

I love crayfish (yankee

I love crayfish (yankee spelling) and we have a butcher down the street that routinely carries them - the catch, my husband won't eat them -hmmm.... I think I just tell him they're shrimp. Thanks for the recipe Millard.

OK... so crawfish are not a

OK... so crawfish are not a common market item in Central California. However, I might have to try to dig some up because this recipe sounds amazing! Worst case scenario, I suppose I could substitute some other shell fish such as prawns or langostino. Although, it probably wouldn't be quite the same.

Thanks for sharing. And while we're at it... here's my 2 cents on random french idioms.

Qui a coupe le fromage? (anyone care to translate that one.) ;)

TheKnittingMill's picture

It was Chris! See, he even

It was Chris! See, he even made your avatar pic scrunch up it smelled so fowl.

(Nick changed his photo, so now my lame attempt of humor doesn't make any sense. Picture his previous one.)

Chris Vandenburg's picture

How dare you do that to

How dare you do that to cheese!!!!!!!!!!!!!!!!!! If the cheese says 'no' the cheese means no!!!!

ksmarguy's picture

Cheese never says no....

Cheese never says no.... cheese is the lifeblood of humans. fried, grilled, cold, it's all good. never dis cheese again, Tex hehehe...

Chris Vandenburg's picture

Millie, Now just why would

Millie,
Now just why would anyone in the world want to steam 2 cups of rice separately?????? Would'nt it be more efficient to steam them together?

And if anyone whispered "Tonada c'est se bon, oui,cher in my ear in the 'heat of the moment' I would laugh my ass off!!!!!! It reminds me of the worst 'pick up' line I have ever heard in my life, and this an absolutely true story. I was out one night and a guy who was quite handsome, finally walked up to me and in the throatyest, sexy voice said, "You know... you're hot... like a curry!!!!!!!!!!!!!!!" That took that hat and horns right out of the party.

I'll think I'll give your recipe a try.

And to stay on topic...... I knitted today!!!!! (hope that qualifies Darrell)

Added Jambalaya and gumbo to the menu next Friday Mill!

Chris

TheKnittingMill's picture

COULLION!!! (",) Check

COULLION!!! (",) Check your pm's.

Chris Vandenburg's picture

No one has gotten closely

No one has gotten closely near near my pm's in a long time! But just in case I find them I'm going to put on extra deodorant.
And what the idea calling me a coullion???? I'm smart enough to know what that means!!! Crazy my butt!

"If a man has cream at home in the refrigerator he won't go out looking for 2% butterfat"
............Erma Bombeck

albert's picture

Oh my God Mill, that looks

Oh my God Mill, that looks and sounds SOOOOOOOOOOOO good. Will see if my local supermarket has crawdads on hand tomorrow, if not they can order some up for me. Man, I'm drooling now! Thank you so much!

TheKnittingMill's picture

Mon plesir cher! Over the

Mon plesir cher! Over the weekend I'll type up my recipe for my chicken and sausage gumbo. My own Memere says it's better than hers.

Iacobvs's picture

Cajun's have memeres et

Cajun's have memeres et peperes! I thought it was just Northeastern canuks! Next you'll be telling me you have a marrainne and parrain too! So then, what's the cajun equivielnt of tourtiere and cretons?

TheKnittingMill's picture

We do have Parran

We do have Parran (Cajun/Creole spelling) but for some unknown reason we call a godmother "Nanny". Why? I have no idea. I'm going to have to ask mon memere. Tourtiere and cretons are pronounced the same, but spelled differently I think. I'll have to ask my sister. She speaks Creole and "proper" French both fluently. The problem with Creole is you can look at three different books and get three different spellings. There are over a dozen different dialects in South Louisiana alone.

I remember those crawfish

I remember those crawfish when I lived way south of the border...boy do I miss those. :-((
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