John Washington
New Orleans Famous Crawfish Etouffee
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New Orleans Famous Crawfish Etouffee is a classic Louisiana dish bursting with rich flavors and a perfect blend of spices. This sumptuous stew features succulent crawfish tails simmered in a savory roux-based sauce with bell peppers, onions, celery, garlic, and a medley of seasoning. Serve it over a bed of rice for a hearty, authentic taste of New Orleans.
Ingredients:
– 1 lb. crawfish tails, peeled and deveined
– 1/2 cup butter
– 1/4 cup all-purpose flour
– 1 medium onion, finely chopped
– 1 green bell pepper, finely chopped
– 2 stalks celery, finely chopped
– 4 cloves garlic, minced
– 1 cup shrimp or seafood stock
– 1 can (10 oz.) diced tomatoes with green chilies, undrained
– 2 teaspoons Cajun seasoning (or to taste)
– 1/2 teaspoon paprika
– 1/2 teaspoon black pepper
– 1/4 teaspoon cayenne pepper (optional, for extra heat)
– 2 bay leaves
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped green onions
– Cooked white rice (for serving)
Instructions:
1. Make the Roux: In a large saucepan or skillet, melt the butter over medium heat. Add the flour gradually, stirring constantly to form a smooth paste. Cook the roux, stirring continuously, until it turns a golden brown color, about 10-15 minutes.
2. Add the Vegetables: Add the chopped onions, bell pepper, celery, and garlic to the roux. Cook until the vegetables are softened, about 5-7 minutes.
3. Incorporate the Stock and Tomatoes: Gradually whisk in the shrimp or seafood stock until smooth. Add the diced tomatoes with green chilies, along with their juice, and stir well.
4. Season the Sauce: Add the Cajun seasoning, paprika, black pepper, cayenne pepper (if using), and bay leaves. Bring the mixture to a simmer and let it cook for 15-20 minutes, allowing the flavors to meld together.
5. Add the Crawfish and Herbs: Stir in the crawfish tails, parsley, and green onions. Cook for an additional 5-7 minutes, or until the crawfish are heated through. Remove the bay leaves.
6. Serve: Spoon the crawfish etouffee over a bed of cooked white rice. Garnish with additional chopped parsley and green onions if desired. Serve hot.
Enjoy your New Orleans Famous Crawfish Etouffee with a slice of French bread and a side of coleslaw for a complete Southern dining experience.
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