Saturday, May 31, 2008

Ronnie’s Crawfish Etoufee

This is probably my easiest but most requested dish. We use frozen crawfish tails (Louisiana tails are best). You pronouce the dish eh-two-fay. It is as cajun as it gets.

1 stick of butter
1 small onion chopped (you can also add 1/2 cup bell pepper and 1/2 cup celery to form the Louisiana trinity of cooking - my family does not like anything but onion)
3 cloves garlic chopped
1 lb. crawfish tails (shrimp may be substituted though not as good)
1/3 c. flour
2 cans chicken stock
Cajun Seasoning and Liquid Crab Boil (if available) otherwise use salt and cayenne pepper.

Sautee onions, garlic, and other optional vegetables in butter until soft. Add 1 lb. crawfish tails and cook for two minutes. Add 1/3 cup of flour to thicken. Cook flour for a minute. Add two cans of chicken stock (I sometimes cheat and use water with chicken bouillon). Season with 1-2 tsp. of Tony Chacheries or other Cajun seasoning and ¼ tsp. liquid crab boil. Cook until smooth. Serve over rice.


Ang said...

Oh my. This may have to be Tommy's "I finished the bar" celebration dinner. I highly doubt we'll be able to find crawfish tails out here, so shrimp will have to suffice. Luckily you sent us home with Tony Chacheries and crab boil :) Yay!

Clark Mills Family said...

Hey Ron, love the recipes. We can actually get frozen crawfish tails at wal-mart here in Kansas. We will always enjoy the cajan food & traditions we came to love along with all the good people in Hammond, La