Crawfish Etouffee (Pappadeux Copycat) |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I love crawfish etouffe especially from one of my favorite restaurants, Pappadeux. This recipe came from my cousin who told me it was a copycat recipe from Pappadeux Seafood Kitchen. I personally think that the Tony Chachere's Instant Roux Mix gives it a special flavor that is lacking with just plain cornstarch but if you cannot find it in your area, regular cornstarch is fine. Enjoy! Ingredients:
2 lbs crawfish tails |
1/4 lb butter |
1 cup minced onion |
1/2 cup minced bell pepper |
1/2 cup minced celery |
2 tablespoons crawfish fat (optional) |
2 cups cold water |
1/4 cup instant roux mix (or 2 tbs cornstartch) |
1/4 cup chopped green onion |
1/4 cup chopped parsley |
creole seasoning, blend to taste |
1 pinch salt |
1 pinch dried thyme |
1 pinch dried rosemary |
1 pinch dried oregano |
1 bay leaf |
Directions:
1. Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the Tony Chachere's Creole Instant Roux Mix (or cornstartch) in the remaining 1/2 cup water and stir into the mixture until the consitency is to your liking. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.
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