![]() |
|
|
||||||||||||
Cooking | Baking | Ingredients | Equipment | Techniques | Entertaining | Holidays | Ethnic | Nutrition | Safety | Desserts | Drinks | History | Science | Kids |
|
||||||||||||||
Emeril's Famous Crawfish Étouffée
Melt 1/4 pound of butter (one stick) in a large skillet over medium-high heat. Add 2 cups of chopped onions, 1 cup of chopped celery, and 1/2 cup of chopped bell peppers and sauté for 10 to 12 minutes, until the onions are soft and golden. Add a pound of peeled crawfish tails and 2 bay leaves. Reduce the heat to medium, stir occasionally and cook "until the crawfish begin throwing off a little liquid" another 10 to 12 minutes. Meanwhile, dissolve a tablespoon of flour in a cup of water. Add it to the crawfish mixture and season with a teaspoon of salt and 1/4 teaspoon of cayenne pepper. Stir about four minutes until the mixture thickens. Add 2 tablespoons of chopped parsley and 3 tablespoons of chopped green onions and cook for another 2 minutes. As always, remove the bay leaves before serving. We resisted the urge to kick this answer up a notch by inserting the word BAM! before the addition of each ingredient and are pretty proud of our self-restraint. |
|
|||||||||||||
|
||||||||||||||
Related Articles:
Buying Crayfish Tails How to Make Jambalaya What is File Powder? Is Cajun the Same As Creole? How to Make a Blond Roux |
Related Recipes:
Creole Seasoning Seafood Jambalaya Country-Fried Steak with White Gravy |