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Does anyone have the recipe for Crawfish Etouffee?

Mar 11th, 2008 12:35
Genevieve, Ezcat, http://www.ezsoutherncooking.com/Detailed/1.shtml


i found this recipe at ez southern cooking.
Crawfish Etouffee
1/2 c oil or margarine
1/2 flour
1 large onion, finely chopped
1 large celery stalk, finely chopped
3 fat cloves garlic, minced
2 1/2 c fairly rich shrimp broth
1 T lemon 1/2 c crawfish fat (substitute 3-4 T
crawfish liquid or crawfish stock)*
1 T lemon juice
1 t salt (omit if using crawfish stock)
1 T fresh parsley (1 t dried)
1/2 t cayenne pepper
1/2 t black pepper
1/2 t thyme
1 bay leaf
1 lb frozen crawfish, all liquid included
2 large scallion tops, sliced
cooked converted rice
Make a medium dark roux by whisking the flour into the oil over medium 
heat and cooking, stirring constantly, until the mixture is the color 
of chocolate. Add the onion along with the celery and garlic, and 
sautee over medium low heat until vegetables are tender, about 10 
minutes. Slowly add the shrimp stock, and bring to a boil. Lower heat 
to a simmer, and add lemon juice, crawfish fat/stock/liquid, and the 
spices. Simmer 15 minutes. Add the crawfish and any liquid, bring to a 
rapid simmer, reduce to a low simmer, add the scallions, and simmer 
just until the crawfish are tender, about 10 minutes. Adjust 
seasonings. To serve, mound some rice in a plate, and ladle some of 
the etouffee on top. This recipe makes about 4 servings. Note: 
Crawfish fat gives the dish its characteristic flavor. In New Orleans, 
it can be bought in the stores, but it's tough to find elsewhere, so 
substitute. If you do find it, keep it refrigerated, as it is very 
perishable. By crawfish liquid, I mean any run off from frozen 
crawfish. Whenever you use crawfish for another reason (making Cajun 
popcorn, say), you should save any liquid from the inside of the 
package that remains after defrosting. This liquid is mainly water, 
but it will be orange in color from the crawfish fat and meat. 
Finally, to make crawfish stock, take a dozen or so crawfish heads 
left over from a crawfish boil, and cover with some of the left over 
cooking liquid or water. Bring to a boil, reduce to a simmer, and cook 
for several hours. At the end of simmering, strain the stock, and 
reduce in half. Be careful when using this stock because it will be 
very salty. Omit any salt from the recipe, and adjust at the end.