THE REAL WAY TO CRAWFISH ETOUFFEE
Steps:
- Ok, so first thing's first do NOT wash off the juices from the crawfish tails! Don't even worry about the tails just yet. Leave em in the fridge for now. In a cast iron skillet, add oil and get it hot over a medium-low heat, then add your butter. Once the butter's melted and mixed up into the oil, add your flour, constantly keep the flour-oil moving, to avoid burning. So, after a few minutes of moving the roux around, it should come to that nice light tan color. Toss in your veggies and saute in the roux until the onions are translucent. Now... as your veggies are cooking, get out your bag of thawed crawfish tails. Empty the bag into a bowl and add 1.5 cups of water to them. Stir them around so you get off all the juices. Strain the tails from the juice, and set them aside. Once you're veggies are cooked down a bit, add the juice to the pan. Bring this to a boil and add your salt, white pepper, garlic powder and cayenne. You pretty much have to eyeball it yourself, cuz I ain't got a clue how much I use. Add a bit, then taste test it til you got it where you want it. Bring it to a boil, lower to a simmer and let this cook for about 20 minutes. And, while that's cooking, make your rice. After 20 minutes, add your crawfish tails and your scallions, mix that up, and let cook another 5 minutes or so. (The tails are already cooked, so it's really just a heat up you need to do.) Heat up some bread in the oven, prep 1 part rice into a bowl for 2 parts etouffee, and get it!
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DANTEL COMMUNICATIONS
[email protected]This etouffee is amazing! I'm definitely going to make it again.
Boatemaa Gyau
[email protected]I'm allergic to shellfish, so I can't eat this etouffee. :(
Makhai Boone
[email protected]This etouffee is way too expensive to make. I can get a better meal at a restaurant for less money.
Jasm PVP
[email protected]I followed the recipe exactly, but my etouffee was too thick. I had to add more liquid.
Ayman Islam
[email protected]This recipe is missing some important ingredients. It needs more seasoning and vegetables.
Deepa Ghimire
[email protected]I'm not sure what went wrong with my etouffee. It didn't taste anything like the pictures.
Alivia Vaughn
[email protected]This etouffee is a bit spicy for my taste, but I still enjoyed it. Next time, I'll use less cayenne pepper.
AJITH DAU
[email protected]I've never made etouffee before, but this recipe made it easy. It turned out great!
Dave Zephier
[email protected]This recipe is easy to follow, even for a beginner cook.
Bethrine daudi
[email protected]I'm a Louisiana native, and this etouffee is as good as any I've had in a restaurant.
arun bhai
[email protected]This etouffee is a great way to use up leftover crawfish. It's also a great dish to serve at a party.
Afaq umar
[email protected]I'm not a big fan of crawfish, but I really enjoyed this etouffee. The sauce is so rich and creamy.
Marjeana Whitson
[email protected]This etouffee is the perfect comfort food. It's hearty, flavorful, and filling.
James Dunant
[email protected]I love the addition of okra to this etouffee. It gives it a nice texture and flavor.
Precious Millar
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The etouffee is so flavorful and delicious.
Anis Hussain
[email protected]I've made this etouffee a few times now, and it's always a crowd-pleaser. The roux is key - make sure you cook it until it's a nice dark color.
JACKIE :me likely llike games
[email protected]This crawfish etouffee recipe is a keeper! The flavors are bold and rich, and the crawfish are cooked perfectly. I served it over rice, and it was a hit with my family.