Crawfish Etouffee
Soups & Stews
Recipe courtesy of Chef Brian Smith, Randol's Restaurant, Lafayette, LA.
Serves 10
Ingredients:
Note: This recipe won the 2008 Etouffee cook-off. |
Crawfish Etouffee Click image to enlarge |
Method:
In a 4 quart sauce pot over medium high heat sauté onions, bell pepper, celery and garlic with butter until onions are clear. Add shrimp stock and bring to a boil. Add seasonings. Whip in blonde roux until fully incorporated and reduce to a simmer. Cook for 15 minutes or desired consistency. Add crawfish and cook until crawfish are completely heated .Garnish with green onions.
May be served over or with rice. Enjoy!
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