Crawfish season is still going strong and that means one thing – it’s time to grab a cold beer and some friends and find a spot at a table full of hot mudbugs. After everyone has their fair share of crawfish, what do you do with the leftovers (if you have any)? Make crawfish etouffee! This rich, saucy meal is a New Orleans classic and a dish you’ll be jonesin’ for the next time you are down here!
- 1 stick (1/4 pound) butter
- 2 cups chopped onions
- 1 cup chopped celery
- ½ cup chopped bell peppers
- 1 pound peeled crawfish tails
- 2 bay leaves
- 1 tablespoon flour
- 1 cup water
- 1 teaspoon salt
- ¼ teaspoon cayenne
- 2 tablespoons chopped parsley
- 3 tablespoons chopped green onions
- 1 cup of rice
While rice is cooking, melt the butter in a large skillet over medium-high heat. Add the onions, celery, and bell peppers and sauté until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
Dissolve the flour in the water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
Remove the bay leaves and serve over rice.
(makes four servings)
Recipe courtesy of www.neworleansonline.com
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