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Community Corner

Celebrate Fat Tuesday With Crawfish Etouffee

It's all in the roux! People in New Orleans who cook define themselves by their roux.

 

Crawfish Etouffee

This recipe calls for a light color roux that anyone can manage. On a recent visit to the Hong Kong Supermarket, I came across a 5 lb. bag of wild caught, cooked and frozen Cajun-style whole crawfish. You might think that 5 lbs. is a lot, but it took 10 lbs. to yield 2 lbs. of shelled crawfish tails, which is the perfect amount for this dish. This recipe is not as spicy as some, which made it appealing to everyone at my table.

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Crawfish Etouffee

1 tbsp. of Creole Seasoning – used Tony Chachere’s

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4 tbsp. of unsalted butter

1.5 cups of finely chopped onion

¼ cup of finely chopped celery

½ cup of finely chopped green bell pepper

1 lg. shallot minced

4 cloves of garlic minced

¼ cup of all-purpose flour

2 cups or more of chicken stock

2 tbsp. chopped fresh thyme leaves

2 tsp. Worcestershire Sauce

1 tsp. of Tabasco

2 lbs. of cooked, peeled crawfish tails

¼ cup of chopped parsley

½ cup of chopped green onion

Salt & pepper to taste

1 tbsp. of lemon juice

2 tbsp. of unsalted butter

Hot cooked rice

Serves 4-6

Melt 4 tbsp. of butter in a large Dutch oven on medium-high heat. Add onions, celery, bell pepper, shallots and 1 tbsp. of Creole Seasoning. Sauté until translucent, about 5 minutes. Add garlic and sauté until fragrant, about 30 seconds. Sprinkle in flour and cooked for about 5-6 minutes until light caramel color. Slowly add chicken stock, whisking constantly. Add thyme, Worcestershire, Tabasco, and salt and pepper to taste. Cook for 20 minutes whisking constantly add more stock if it becomes too thick. Add crawfish tails, parsley and green onion, and cook until crawfish is heated through, about 4 minutes. Remove from heat and add lemon juice and 2 tbsp. of butter. Stir until butter is melted. Adjust seasonings to taste. Serve with hot rice.

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