Joe's Coon/Ass Crawfish Etouffee |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it. Ingredients:
2 lbs crawfish tails |
1/4 lb butter |
1 cup minced onion |
1/2 cup minced bell pepper |
1/2 cup minced garlic |
2 tablespoons crawfish fat |
2 cups cold water |
1 tablespoon cornstarch |
1/4 cup chopped green onion |
1/4 cup chopped parsley |
creole seasoning, blend to taste (careful not to much tony's is salty) |
1 pinch dried thyme |
1 pinch dried oregano |
1 bay leaf |
Directions:
1. Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
2. Or make your own roux from flour and water.
3. Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
4. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
5. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
6. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
7. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
8. Add the green onions and parsley, and cook an additional 5 minutes.
9. Serve over your favorite hot long grain rice.
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