Crawfish Etouffee Deluxe With Cream
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: 1-2 hrs
Ingredients:
1 stick butter
1/2 cup flour
1/4 cup peanut oil
4 celery ribs, sliced thinly (more if desired)
2 (medium to large size) onions, chopped
1 huge green bell pepper, seeded and chopped
5 cloves garlic, minced (more if desired)
3 bay leaves (more if desired)
6 sprigs fresh thyme, (more if desired)
OR
2 teaspoons dried thyme
3 tablespoons Worcestershire sauce
1 teaspoon red cayenne pepper (less if you're sensitive)
4 cups chicken stock
1 pound (or more) crawfish tails, thawed and drained with juice reserved
1 cup heavy whipping cream
1 dash Cajun/Creole seasoning (e.g., Slap Ya Mamma)
4 cups steamed white rice
green onions, chopped (for garnish)
Directions:
First, make the roux by melting the butter and adding the peanut oil, then slowly whisking in the flour in a heavy pan or Dutch oven over medium heat. Whisk continuously for anywhere from ten to 20 minutes until the roux is a darkish caramel color (like coffee with a little cream in it).
You'll know you're close when the color is darkish and it starts to smoke a little, which means its just about to burn so STOP the burn by dumping in your celery, onion, green pepper, and minced garlic.
Stir continuously lover low-medium heat until the veggies are soft. Then, season with your Cajun seasoning and add the bay leaves, thyme, Worcestershire, and red pepper. Then, slowly pour in the chicken stock constantly whisking to make sure everything is incorporated smoothly.
Then pour in the remaining juice from your thawed crawfish and simmer this mix over low heat for about an hour, or perhaps longer.
Why did I write "perhaps longer?" Because crawfish are very sensitive and you can easily overcook them. Add the crawfish tails and the cream to your sauce only about five or ten minutes before you plan to serve it (overcooked crawfish are nasty).
If you have leftovers, they will keep for about two days, but be extra careful, bachelors, to slowly reheat the etouffee *on the stove* and not in a microwave. Crawfish tails turn into pencil erasers in a microwave and they just taste nasty.
Recipe Location: https://www.cdkitchen.com/recipes/recs/642/Dr-Bachelors-Crawfish-Etouff111375.shtml
Recipe ID: 82248
Nutrition:
per serving: 987 calories, 61g fat, 79g carbohydrates, 29g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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