Friday, December 21, 2012

Crawfish Etouffee

New Orleans Crawfish & Shrimp Etouffee

If your looking for a simple New Orleans Cajun Crawfish and Shrimp Etouffee to make, you came to the right place!  You can use this as a base and add your own touches to it as you see fit.  Or you can just make it as is and it will be delish!  If you already have some crawfish or shrimp perhaps left over from a crawfish boil or shrimp boil, you can use this as a quick and easy recipe.
You can have this ready to go in 30 minutes and you'll think that you've been to fancy New Orleans restaurant.  Enjoy and let me know what you think!


Scotty B's Cajun Crawfish and Shrimp Etouffee:
1 and 1/2 sticks of butter
1 can tomato sauce
1 medium onion, chopped
3 or more cloves of garlic or 1/2 tbl spn minced garlic from jar
1/2 tbl spn cayenne pepper
Louisiana Hot Sauce (or Tabasco)
dash of salt - or to taste
1 tbl spn of your favorite Cajun seasoning.  I use Adams Reserve Cajun Seasoning
1/4 Cup All Purpose Flower
3/4 Cup Water
1/2 pound cooked crawfish tails & 1/2 pound small cooked shrimp (omit one or the other if preferred)
Rice:
2 Cups water
1 Cup Rice
Tbl Spn butter and dash of salt.
Boil water, lower heat and cover until rice is cooked through.  Come on, it's rice!
In a large skillet over medium heat melt the butter.  Then add the onion and sauté until translucent, about 4 minutes.  I like to add a dash of salt and pepper to the onions as they cook. 
 Add the garlic and cook for another minute.  Stir in the flour and continue to cook for about two minutes. Add the tomato sauce and stir for about 1 minute. 
Slowly add the water and continue to stir until sauce thickens, about 2 or 3 minutes.  Add salt, cayenne pepper, hot sauce and Cajun seasoning.  Stir continuously.  Take a small spoon and taste it for seasoning and adjust accordingly. 
Stir in the Crawfish.  Bring to a short boil and let it simmer 5 to 7 minutes stirring occasionally. 
OK, stick a fork in it!  Your done!  Pour over rice and enjoy.