Ingredients
- 1 stick unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chopped yellow onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1/4 cup chopped green onions
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 2 tablespoons dry sherry
- 1 1/2 cups shrimp stock or water
- 1 pound crawfish tails
- 2 teaspoons fresh lemon juice
- 3 tablespoons chopped fresh parsley leaves, plus more for garnish
- Cooked long grain white rice, accompaniment
Directions
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
Stir in the parsley and remove from the heat.
Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
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By diane108
Somers, NY
on January 09, 2012
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Etouffe is so easy to make and this recipe is authentic and delicious! I also used cajun seasoning added to this recipe and took about 1/2 cup of tails and coated them with flour, fried them and used them as a 'garnish' (along with scallions and chopped celery leaves like they do at the Acme Oyster House, which we LOVE. I got 1/2 lb of frozen tails from Cajungrocer and that was more than enough, over rice, for 3 people. So if you use 1 lb you should easily be able to feed 6-8 over a bowl of rice.
By rosealc_8597850
McKinney, TX
on March 28, 2011
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I loved this recipe. I did leave out the sherry and cayenne and used a cajun seasoning instead and it was fantastic. A real taste of New Orleans comes out in this dish. It's a new family favorite.
By mikedf
on March 20, 2011
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For the simplicity and overall taste I give this five stars. I make this for a simple and unique meal. I few variations I like are using less butter but using bacon grease. Another is to make it a little spicier and when I am feeling particularly lazy I use Cajun season salt.
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