Bayou Country Cajun Etouffee |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is the best you will ever fix...My hubby tries it out in different resturants and they are NEVER as good as this recipe of mine. We are true Cajuns and All our guest that come into our home want this recipe. Read more .......it is great with Rice, Baked potato, Steak, Fish , good with EGGS for breakfast ...Absolutely you will enjoy! Ingredients:
i med size magna -no lite pot (do not use a cast iron pot ) |
2 tbsp olive oil ( not butter because it will burn ,,,) |
2 lbs of crawfish ( you can sub. and use shrimp ) |
1 1lb of cleaned lump crab meat |
1 med onion |
1tsp garlic |
6 slices of japaleno peppers |
1 cup chopped green onions |
1/2 cup chopped parsley |
1 tsp worshire |
1 small can of diced tomato |
2 cans of campbells shrimp soup(yes that is what you are reading...lol) |
1 tbsp of slap your mama (walker & sons make this check for web site or look at walmart..) |
Directions:
1. Place your pot on the stove and
2. add your Olive oil
3. Now all your stuff is chopped up ...Onion, garlic japalenos,parsley
4. put into your pot
5. cook at a med heat to high
6. let this saute' til onion becomes looking clear .
7. add 1/2 of the can of dice tomato. let that cook with the onions and other seasoning.
8. let this cook for about 10 minutes
9. as the tomatos are cooking ..smash them up in with the saute' onions.
10. While this is cooking if your crawfish has come in a vacumn packing
11. open and keep all water with crawfish
12. because of the fat from the crawfish is in the water you will need this for flavor,(DO NOT PUT CRAWFISH IN WITH THE WATER FAT.)
13. Now take that and pour 1/2 into the pot.
14. add Worshire and keep stirring
15. do not let it stick it will burn then uck!
16. about 5 minutes ....
17. Add 1 can of Campbells Shrimp Soup
18. add the other 1/2 of water from crawfish but NOT CRAWFISH
19. LET all of this cook for another 15 minutes...
20. Now put lump crab
21. 1 tbsp of Slap yo mama saute' this around in the pot
22. if it looks too thick add 1/2 cup of water
23. let simmer at a low to med heat...
24. If too thin open the 2nd can of Shrimp Soup to thicken.( this can is extra just in case you are not ready to eat and you keep putting little bits of water then the etouffee becomes to watery...you want it to be alittle thick...so use some or all of the 2nd can of Shrimp Soup)
25. add your crawfish 15 minutes before you are ready to serve..
26. if you put them in too soon they will shrink ..and become to soft,,
27. Thats it ! Bon ! ( means good)
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