Tuesday, March 23, 2010

Crawfish Etoufee


If you have ever been to New Orleans you know that this is a staple for the true cajuns, this is a delicious recipe that I got from one of my good friends that has perfected this recipe.

1/2 c. butter
1 onion (chopped)
1 bell pepper (chopped)
1 Tbsp. garlic (minced)
Saute in a skillet for 5 minutes

Then add:
1 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 lb. shrimp
1 lb/ crawfish tails

Cook for 5 minutes then reduce to low heat. Cover and cook for about 20 minutes. Serve over cooked rice (usually make about 4 cups)

6 comments:

Amy B. said...

I bet this would be great for the colder season! And with steamed rice, mmm, yummy! thanks for posting, i sure will be giving this a try one of these days

bobbinis-kitchen.com said...

Absolutely yummy!
Welcome to the foodblog community!
Greetings from Germany.

Morrey Thomas said...

The dish pictured is in a thick, creamy sauce thickened with a medium dark roux and liquids. The recipe provided has no liquids or flour needed to make it thickened. My guess is the recipe is more of a dry style stir-fry.

Mindy Credeur said...

Cajuns and New Orleans do not go together...New Orleans is Creole. Creole and Cajun cooking are NOT the same thing!

Sarah L said...

where's the cajun seasoning?

Amanda Blue said...

I think some ingredients were accidentally left out. Roux and seasonings.