Etouffee: (ay-too-fay)
A tangy dish, usually made with crawfish or shrimp, prepared by simmering over low heat.
Ingredients:
1/2 cup bacon, diced
1 1/2 sticks butter
1 cups white or yellow onion, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1 cup celery, diced
6 garlic cloves, minced
3/4 cup flour
1 nice handful parsley leaves, chopped
1 cup lager beer
2 cups craw fish stock or clam juice
1 tablespoon Worcestershire sauce
1 tablespoon Cajun or Creole seasoning
2 tablespoons Old Bay seasoning
1 teaspoon pepper
1 to 2 teaspoons hot sauce or to taste
1 cup heavy cream
2 pounds crawfish tails
Cooked rice, for serving
Directions:
In a heavy bottom pot or Dutch oven, add bacon and fry until crispy. Remove from pot and set aside. Add butter to bacon fat and add in vegetables and cook until tender.Remove vegetables and place them with the bacon and set aside again. Sprinkle flour in the while whisking to make a roux. Stir continuously and cook roux mixture until flour has taken on a brownish color and flour has cooked.
Add vegetables. parsley and bacon back to pot of roux. Add lager, crawfish stock or clam juice, and Worcestershire sauce. Add additional liquid if necessary. Stir as you go so that the roux does not stick. Add all seasonings and hot sauce. Simmer on low for 40 to 45 minutes, stirring as needed. 5 minutes before time is up, add in heavy cream and crawfish. Remove from heat immediately and adjust seasonings.
Serve over white rice. Enjoy!
Serve over white rice. Enjoy!
