Aunt Deborah’s Crawfish Etouffee


Aunt Deborah’s Crawfish Etouffee

Ingredients

  • 1 1/2 Tbsp. Lawry’s Seasoned Salt or to taste. Creole Seasoning is okay, but be careful of not over salting.
  • Black Pepper to taste
  • 1 or 2 Pinches of Cayenne Pepper, or pepper flakes
  • 4 Tbsp. Butter
  • 2 Tbsp. Butter (last 5 minutes of cooking)
  • 1 1/2 Cups Onion, Finely Chopped
  • 1/2 Cup Celery, Finely Chopped
  • 1/2 – 3/4 Cups Green Bell Pepper, Finely Chopped
  • 2 lbs. Crawfish Tail meat
  • 2 to 3 Tbsp. White Flour
  • 1 1/2 to 2 Cups Crawfish, Shrimp or Chicken Stock. Okay to substitute chicken or shrimp bouillon cubes dissolved in 1 1/2 ½ to 2 cups of water.
  • 1 – 2 Tbsp. Minced Garlic (l like a lot of garlic, but season to your taste)
  • 2 Tbsp. Fresh Thyme Leaves, chopped. If you are lazy, use 4 sprigs of fresh thyme. Remove sprigs after cooking.
  • 1 1/2 Tsp Canned Tomato Paste or 1 Tablespoon Tomato Sauce
  • 1 Tsp Catsup or small pinch of sugar
  • 1/2 Cup Green Onions, thinly sliced
  • 2 Tbsp. Italian Parsley, minced (recommend fresh parsley, but dried is okay)

Directions

Melt the 4 tablespoons of butter in a large heavy skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Seasoned Salt, saute until translucent. Add the Crawfish tail meat, minced garlic, Thyme and the remaining 1/2 Tbsp Lawry’s Seasoned Salt. Saute until the tails let off some of their liquid, about 3-5 minutes. Add the flour, stirring constantly for about 3-5 minutes.

Add a small amount of the crawfish stock, stir well to form a paste, add the remaining stock gradually, stirring constantly until well blended with no lumps. Add tomato paste and catsup. Bring to a boil, then reduce to a simmer. You may need a little more stock. The end result should be the consistency of a gravy. Not too thick, not too thin. Taste, then add additional salt if needed.

Simmer for about 20 minutes. Add the green onions, parsley and 2 Tbsp.butter; simmer for 5 minutes more.

Serve over steamed white rice or grits.

SPECIAL NOTE:

When using shrimp, lightly season and saute shrimp in butter for about 2-3 minutes, then set aside. Make the etouffee as shown in above recipe but without the crawfish..Add shrimp after about 15 minutes of cooking. This method helps avoid over cooking the shrimp.

 

 

 

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