It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Adam's Crawfish Etouffee
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- #96379
Etouffee is French for "smothered" which these tender crawfish tails are, in a roux-thickened mixture of onion, bell pepper, celery, chicken bouillon, and seasonings.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 cup butter
3/4 cup diced onion
1/3 cup diced bell pepper
1/2 cup diced celery
1/3 cup diced onion bottoms
1/4 cup chopped parsley
3 tablespoons chicken bouillon
1 tablespoon paprika
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 quart water
1/8 cup flour
1/8 cup butter
3 pounds crawfish tails
2 tablespoons parsley
2 tablespoons green onion
directions
In an 8 quart sauce pot over medium heat, melt butter and add onion, bell pepper, celery, onion bottoms and parsley. Cook until tender.
Add chicken bouillon, paprika, cayenne pepper, garlic powder and black pepper. Cook and stir two more minutes. Add water and bring to a boil for 10 minutes and thicken with roux made from flour and butter. Add crawfish tails.
Just before serving add parsley and green onion tops. Serve over rice.
added by
Joanna
nutrition data
375 calories, 28 grams fat, 5 grams carbohydrates, 26 grams protein per serving. This recipe is low in carbs.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
May 5, 2019
Unlike most of the etouffee recipes Yankees are trying to pass off as "authentic Cajun" this one actually appears to be similar. The consistency of the final product should be gravy like and not "soupy" or gumbo like. The roux is not as difficult as some people would have you believe and is absolutely essential to a good etouffee. The fresh veggies are also essential. Actually, the dish is quite easily prepared and is hard to mess up if the directions are followed. To fine tune it to your own specific taste is the true secret and is the reason there are so many recipes available. Try it... you will love it.
February 14, 2011
I made this dish for my husband for valentines day...we love Cajun and Creole dishes and didn't have $200 to go out...This dish was so good even my kids crashed our dinner to try it..We felt like we where eating at our favorite restaurant !!!!!
June 5, 2009
A very easy recipe, but a few things need clarifying. "Onion bottoms" refer to the bottom of green onions (the tops are used later in the recipe). Also, the recipe says to make a roux, but it doesn't tell you how - so for those who aren't familiar with roux, you combine the butter and flour over low heat and stir constantly until it is the color of peanut butter (do not let it burn). Also, when working with roux, you typically add liquid to it, not the other way around which the directions here imply. We'd also recommend using chicken stock or broth in place of the water/bouillon granules. You'll just get a richer flavor than using the water. Needed just a dash of salt, and it was perfect! You can also add more cayenne (or some hot sauce) if you like more kick to it.