What’s Cooking: Etouffee All Day
What’s Cooking is a feature at LGBTSr highlighting readers’ favorite recipes.
This week’s What’s Cookin’ recipe comes from Rick Rose, Special Projects Director for Discover Media and co-host of The Twist 2.0 Podcast.
A Yankee who moved to the Deep South, Rick mastered many Cajun recipes including his favorite, Crawfish Etouffee. This photo is with his New Orleans buddy, Lynn, the year he first tasted this incredible southern dish.
Crawfish Etouffee
INGREDIENTS
- 1/2 cup Unsalted butter
- 1 cup Celery ; diced
- 1 cup Onion ; diced
- 1 cup Green bell pepper ; diced
- 2 cloves Garlic ; minced
- 1/4 cup All purpose flour
- 1 cups Chicken Stock
- 1/2 cup Tomato sauce
- 1 pound Crawfish tails ; raw
- 1/4 teaspoon Cayenne pepper ; flavor to taste
- 1/4 teaspoon Salt ; or to taste
- 1/4 teaspoon Black pepper ; or to taste
- 1/4 cup Scallions ; chopped
- 1/4 cup Fresh parsley ; chopped
INSTRUCTIONS
1. Melt butter in large skillet. Add celery, onion, green pepper, and garlic; cook 5 minutes stirring occasionally. Sprinkle in flour. Cook an additional 5-10 minutes, stirring often, until vegetables are tender and roux is a medium brown color
2. Add chicken stock and tomato sauce; mixing well. Cook, stirring often, until bubbly and slightly thickened.
3. Add crawfish tails. Bring to boil. Reduce heat, cover and cook 10 minutes (or until crawfish are tender) on low heat, stirring occasionally.
4. Add salt, pepper, and cayenne to taste.
5. Add scallions and parsley. Simmer for a few minutes, covered, to blend seasonings.
6. Serve over rice.
NOTES
Can substitute 1 pound of peeled and deveined shrimp for crawfish if desired
Have a favorite recipe? Send it to: recipes @ lgbtsr.com and share it with readers. Include something about yourself and a photo or two if you’d like.