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.

Unknown 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.

Unknown said...

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

Unknown said...

where's the cajun seasoning?

Amanda Blue said...

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