I am going to start posting some of my favorite recipes. I have several Cajun seafood recipes that are so good they'll "make you wanna slap yo' mama." My husband is the true Cajun, from Southern Louisiana....so I can't take credit for these. They have been passed down to me by my mother-in-law. Here is one the best:
CRAWFISH ETOUFFEE
Ingredients: 3 TB oil, 1/2 cup flour, 3 garlic pods, 1 onion, 1 celery rib, 1/2 red bell pepper, 1/2 green bell pepper, 1 lb. crawfish tails, 1/2 cup parsley, 1/2 cup green onions, 2 TB butter, celery salt, salt, black pepper, cayenne pepper.
Directions: Before you begin, get everything ready to go. Chop all your vegetables. I put the garlic, onion, and the green and red bell peppers, all into the food processor at one time. The parsley can also be run in the food processor, but you will want to keep the parsley separate from the other vegetables. Finely chop the celery and green onions by hand.
Heat your frying pan (I use a three inch deep non-stick pan) on medium-high. Heat the oil for a few minutes, then add the flour. This is your roux. Lower the head to medium. You will need to stir it constantly until it turns the color of a brown paper bag (approx. 3 or 4 minutes).
Now add the garlic, onion, green and red bell peppers, and the celery. Stir very well for about 4 minutes.
At this time you can go ahead and season your vegetables with salt, celery salt, pepper, and red (Cayenne) pepper. I use about 4 tsp. salt, 2tsp. black pepper, 1 tsp. red pepper, and 1 tsp. celery salt. But if you like things that are spicy, you may want to add more red pepper. It is all a matter of taste.
Now add your crawfish. Here in Texas, we are able to buy a pound of frozen crawfish already peeled and in a bag. If you are also able to find this in your local grocery store, you can just poor the thawed crawfish into the pan (including the juice). Stir well for about five minutes.
Now add the parsley, green onions, and then the butter. Continue to stir well.
This will need to cook uncovered for about 35 minutes. You will need to continue stirring your etouffee very often. I usually keep the heat at medium low (3 or 4 on an electric stove).
Serve over rice and enjoy! We like to eat brown-n-serve rolls with ours!
This recipe will serve at least four people. My husband and I usually eat it two nights in a row....and we're big eaters when it comes to Cajun food!
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