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GoNola Recipe of the Weed: Gumbo Shops Crawfish Etoufee
by Amanda Raborn on February 17, 2013
630 St Peter St
New Orleans, LA 70116
It’s crawfish season around here and I couldn’t be more happy about it. As soon as they’re back, I’m first in line for some Crawfish Etouffee, but for those of you who aren’t as fortunate to have a place to get it on every corner, the Gumbo Shop has graciously shared their recipe for all to enjoy. Thankfully, it’s quite simple and you don’t have to be a master chef in the kitchen to be able to whip this up. I do highly recommend you add a loaf of French bread into this ingredient list for soaking up the sauce once you’re finished with the dish. You will be glad you did. Enjoy!
Image courtesy of Louisiana Kitchen & Culture
1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoon minced garlic
1/2 teaspoontsp basil
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt (or to taste)
1 teaspoon paprika
1/2 teaspoon Tabasco sauce
1 1/4 cup shrimp stock or chicken stock
1 lb peeled crawfish tails
1/2 cup thinly sliced green onions
1 tablespoon chopped parsley
Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter.
Add the chopped onion, celery and bell pepper. Cook until the onions are translucent and the celery and bell pepper are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt and paprika and cook for 2 minutes. Stir in the Tabasco sauce and stock and bring to a gentle boil.
Add the crawfish tails, green onions and parsley.
Simmer for about 5 minutes, stirring occasionally.
Serve over steamed rice.