NEW CRAWFISH ETOUFFEE
Paul Prudhomme was 390 pounds in 1993 when Marian Burros caught up with him in New York to talk about his efforts to lose weight. He was, he said, trying to develop new versions of his old recipes, with less fat and just as much flavor. This etouffee was one of them. "Rich and full flavored," Ms. Burros declared. True indeed. And worth cooking.
Provided by The New York Times
Categories main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the seasoning mix, combine the salt, paprika, onion powder, garlic powder, mustard, black pepper, white pepper and cayenne in a small bowl, and set aside. Preheat a 10-inch skillet, preferably nonstick, over high heat for about 4 minutes.
- Place the onions, peppers, celery and two teaspoons of the seasoning mix in the hot skillet. Stir and cook, scraping the bottom of the skillet, about 2 minutes. Stir in the apple juice, scraping bottom of skillet, and cook until the liquid evaporates and a glaze forms, about 7 or 8 minutes.
- Add the browned flour and remaining seasoning mix, and stir until a paste forms. If necessary, add small amounts of stock to moisten the flour. Spread the mixture across the bottom of the skillet and cook until the mixture sticks to the pan, 1 to 3 minutes.
- Stir in the stock and bring to a boil, stirring constantly. Cook for two minutes, add the crawfish tails, mix well, and return to a full boil, and remove immediately. Serve over rice.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 1 gram, Carbohydrate 37 grams, Fat 3 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 968 milligrams, Sugar 5 grams
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OLOGUNKEKO KOLAWOLE
[email protected]The etouffee was delicious and the crawfish were cooked perfectly. I will definitely be making this recipe again.
Chris Bolton
[email protected]This etouffee was easy to make and very flavorful. I will definitely be making it again.
Sheriff Bah
[email protected]I've made this etouffee several times now and it's always a hit. It's a great dish for a special occasion or for a casual weeknight meal.
Shahbaz Shah
[email protected]This etouffee is a great way to use up leftover crawfish. It's also a great dish to serve at a party.
Macy Stroud
[email protected]The etouffee was delicious and the crawfish were cooked perfectly. I will definitely be making this recipe again.
Brandon Shores
[email protected]This etouffee was easy to make and very flavorful. I will definitely be making it again.
Abatan Waliat
[email protected]I've made this etouffee several times now and it's always a hit. It's a great dish for a special occasion or for a casual weeknight meal.
Khan Ji
[email protected]This etouffee is a great way to use up leftover crawfish. It's also a great dish to serve at a party.
Binyameen G
[email protected]I wasn't sure how this dish would turn out, but I was pleasantly surprised. The etouffee was very flavorful and the crawfish were cooked perfectly.
Paul Kumedzro
[email protected]The etouffee was delicious! I loved the flavor of the crawfish and the sauce was perfect.
Bianca Nava
[email protected]This was my first time making etouffee and it turned out great! The recipe was easy to follow and the dish was very flavorful.
Frisk Little
[email protected]This etouffee was amazing! I've made it twice now and both times it was a hit. The first time I made it, I followed the recipe exactly. The second time, I added some shrimp and okra. Both versions were delicious.