A couple days ago, I shared the recipe for the King Cake we made for Mardi Gras. But we had some tasty Cajun food before we had the King Cake - we made crawfish étouffée. We used the recipe from Chef Paul Prudhomme's Louisiana Kitchen.
- Seasoning Mix
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1/2 tsp. white pepper
- 1/2 tsp. black pepper
- 1/2 tsp. dried sweet basil leaves
- 1/4 tsp. dried thyme leaves
- 1/8 cup chopped onions
- 1/8 cup chopped celery
- 1/8 cup chopped bell peppers
- 3 1/2 tbsp. peanut oil
- 3/8 cup flour
- 1 1/2 cups seafood stock
- 1 stick unsalted butter
- 1 pound peeled crawfish tails (get Louisiana crawfish if you can - they are much better than the Chinese ones!)
- 1/2 cup very finely chopped green onions
- 2 cups hot cooked rice
Yield: 4 servings
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
In a separate bowl, combine the onions, celery, and bell peppers.
In a large heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke (about 4 minutes). With a long handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is a dark red-brown (about 3-5 minutes). Be careful not to let it scorch in the pan or splash on your skin.
Remove from heat, and immediately stir in the vegetable mix and 1/2 tbsp. of the seasoning mix. Continue stirring until cooled (about 5 minutes).
In a 2 quart saucepan, bring 1 cup of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until the flour taste is gone (about 2 minutes), whisking constantly. Remove from heat and set aside.
In a 4 quart saucepan, melt 1/2 stick of the butter over medium heat. Stir in the crawfish and green onions, sauté about 1 minute, stirring constantly.
Add the remaining 1/2 stick of butter, the stock mixture, and the remaining 1/2 cup of stock. Cook until the butter melts and is mixed into the sauce (about 4 to 6 minutes), stirring constantly.
Add the remaining seasoning mix, stir well and remove from heat. Serve immediately by mounding 1/2 cup of rice on each serving plate, topped wth 3/4 cup of the étouffée.
This was really yummy, if you like Cajun food, I definitely recommend it!