Emeril Lagasse's Crawfish Etouffee |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice. Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe. Ingredients:
1/2 cup butter |
2 cups onions, chopped |
1 cup celery, chopped |
1/2 cup bell pepper, chopped |
1 lb crawfish tail, peeled |
2 bay leaves |
1 tablespoon flour |
1 cup water |
1 teaspoon salt |
1/4 teaspoon cayenne |
2 tablespoons parsley, chopped |
3 tablespoons green onions, chopped |
Directions:
1. In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
2. Add in the crawfish and bay leaves.
3. Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
4. Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
5. Add parsley and green onions and cook an additional 2 minutes.
6. Remove the bay leaves and serve with rice.
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