MEMBER RECIPE
Crawfish Ettoufee' Recipe
By NOLA DUDE
Difficulty: Easy |
Total Time:
30 min.
|
Active Time:
|
Makes:
4 servings.
Being born and raised in Nawlins I’ve tried so many versions of Ettoufee’. Its’ like Gumbo in the fact that just about every restaurant and family has a different recipe for it.
This recipe is my favorite, given to me by my mother. It is very easy to prepare and it multiplies perfectly for large crowds, just double, triple, quadruple….
INGREDIENTS
- 1 stick butter
- 1 lb peeled & cleaned crawfish tail meat (Louisiana frozen is best. but the Chinese product will work if that is all that is available. They just have a wierd texture.)
- One orange bell pepper. chopped
- One medium onion chopped
- 3 cloves garlic minced
- 2 tbls. parsley minced
- 1 lg. Bay leaf
- Creole seasoning (to taste)
- 1 small can Cambell's Golden cream of mushroom soup & 1 can of water
INSTRUCTIONS
- Melt the butter in a 4 qt. pot over med. heat. Add the crawfish tails and saute’ 3 to 5 min. just to render crawfish fat into the butter. While the crawfish are simmering season them with the creole seasoning. Remove crawfish from pot using a slotted spoon. Reserve crawfish in a bowl to cool.
- Add the onion, bell pepper, garlic and parsley to the pot and simmer till tender.
- Add the soup, water and bay leaf and cook over med. low for 20 to 30 min. Return crawfish to pot and return to simmer just till crawfish are hot. Do not over cook crawfish. Serve over rice.
Member recipes are not tested by the CHOW food team.
Mushroom soup is not often used in cajun style etouffee. I usually make mine like Zyde but add a few dashes of worcestershire sauce (e.g. lea&perrins) and paprika when i saute the crawfish tails. The paprika gives it color and flavor so I don't use tomato paste.
ZydeCook has the right approach for "true" etouffee but the mushroom soup version _is_ used in Acadiana. I call it a duck camp version. Roux was not used in the early versions
Not a bad New Orleans version but a true Cajun etouffee does not use mushroom soup....and it does not have a brown roux. What it does have is freshly peeled Louisiana crawfish tails from the crawfish boil the night before and also carefully extracting the crawfish fat from the heads of the crawfish. Combine the tails and crawfish fat with a stick of butter, add the vegetables and seasonings and...+READ
Not a bad New Orleans version but a true Cajun etouffee does not use mushroom soup....and it does not have a brown roux. What it does have is freshly peeled Louisiana crawfish tails from the crawfish boil the night before and also carefully extracting the crawfish fat from the heads of the crawfish. Combine the tails and crawfish fat with a stick of butter, add the vegetables and seasonings and saute together. Add a little flour to tighten it all up and pour in a little crawfish stock (made from the shells and heads). Optional is a touch of tomato paste which adds a little flavor and color. Top with fresh diced green onion tops. Serve over rice with French bread and a cold one.-COLLAPSE
Interesting, but I'd miss the distinctive ingredient of the roux.