So Craw’s bday was on Tuesday, and he always talks about how his mom makes the best crawfish ettoufee. Blech-not a fan of etoufee, but I refuse to believe that someone makes something better than I can, so I decided to make it for his birthday dinner. I cooked for him and 3 other boys, and all the plates were licked clean, so I’d say I pretty much kicked ass.
- ½ cup of a well browned roux (see here to make- http://www.foodnetwork.com/recipes/emeril-lagasse/how-to-roux-recipe/index.html) You don’t have to do this, just adds a little depth
- 24oz frozen Louisiana crawfish (they aren’t in season, and even so, I still am not willing to peel that many crawfish to get that much meat-sue me)
- 1 ½ Sticks salted butter
- 1 cup chopped white onion
- 1 cup chopped green bell pepper
- 1 cup Mexican chicken broth
- ¾ cup chopped celery
- White rice
- Spices – creole, paprika, cayenne, chili pepper—you choose which one
Melt the butter in a large heavy bottomed skillet. I used a le creuset braising skillet. Once the butter is melted, add in the veggies, and cook until they are translucent. Add in the crawfish and sauté until they are cooked—they take about the same time as shrimp, so like 5-10 mins. Add in the broth and simmer for a few minutes. This is when I added in the roux to thicken the cooking liquid. Once it tastes good to you, serve over white rice and sprinkle with parsley. Not hard at all! PS-I am told that it was delicious, but frozen seafood sicks me out, so I made myself halibut—I’m not a brat.