LOUISIANA'S BEST CRAWFISH ETOUFFEE RECIPE

Louisiana's Best Crawfish Etouffee Recipe image

Provided by Donna Graffagnino

Number Of Ingredients 14

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1 stick butter
2 large onions, diced
2 stick celery, chopped small
2 Tbsp garlic, minced
1 1/2 bunch green onions, sliced (reserve some for garnish)
1/2 - 1 bell pepper, diced
5 Tbsp all purpose flour
2 c shrimp or chicken stock, or water
4 chicken bouillon cubes (only if using water instead of stock)
1 lb louisiana crawfish tails and fat (do not use chinese)
1/2 bunch parsley, chopped
1/2 tsp cayenne pepper
salt & black pepper to taste
tobasco or la hot sauce (optional)

Steps:

1. Melt the butter in a heavy large skillet. Don't use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don't brown.
2. Add flour to vegetables to make a paste; saute 5 minutes, but don't brown.
3. If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.
4. When ready to serve add crawfish tails to sauce and bring to a low boil. Simmer for 5-10 minutes. Add parsley, heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread. Ahhh, C'est ci bon!
5. *Cooks Notes ~ In New Orleans kitchens the Holy Trinity is a practically required group of seasonings; onions, celery, and bell pepper. When garlic is added it becomes the Holy Trinity wit' da Pope. Recipe can be doubled I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case these optional ingredients can be added. 1 can diced tomatoes 1 lg can tomato sauce 1 Tbsp sweet basil