This one's not as thick as some, since Mom doesn't like roux in étouffée. It's mighty tasty!
In fact, pretty much any time Mom asks anyone what meal they want for an occasion -- birthday, family visit, what have you -- this is invariably what we request. It's a truly fantastic version of a Louisiana classic.
Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.
- 2 pounds crawfish tails
- 1/4 pound butter
- 1 cup minced onion
- 1/2 cup minced bell pepper
- 1/2 cup minced celery
- 2 tablespoons crawfish fat
- 2 cups cold water
- 1 tablespoon corn starch
- 1/4 cup chopped green onion
- 1/4 cup chopped parsley
- Creole seasoning blend, to taste
- Salt, to taste
- Pinch dried thyme
- Pinch dried oregano
- 1 bay leaf
YIELD: Dinner for 8, with leftovers.
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search this siteChuck Taggart email chuck (at) gumbopages (dot) com