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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Crawfish Etouffee
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Delicious and different. Great for family or parties. 30 minutes 4-6 Ingredients 2lb Peeled Louisiana crawfish or shrimp 1 stick butter 1 cup chopped onions 1 large 3/4 cup chopped bell pepper 3/4 cup chopped celery 2 Tbs minced garlic 3/4 can to 1 full can Rotel Tomatoes diced 2-3 Tbs flour 1/2 cup water 1/4 cup chopped green onion tops 1/4 cup finely chopped flat leaf parsley salt, black and red cayennepepper to taste Directions Melt butter over medium heat in heavy bottomed pan. Saute onions, bell pepper, celery, garlic until all are soft. Add Rotel tomatoes and heat through. Make a slurry add warm water to flour until you create a watery paste Slowly add the flour and water mixture to the sauteed vegetables to thicken. Add 1/2 tsp salt, 1/2 tsp coarse black pepper, 1/8 tsp cayenne pepper. The more Rotel tomato you add the less cayenne pepper you use. Add the 2 pounds crawfish and heat thoroughly, but do not overcook. Serve over long grain rice. Sprinkle with chopped green onion tops and minced flat leaf parsley
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