Cajun Crawfish Etouffee
From Betty Fussell, I Hear America Cooking
- 1/2 lb. (2 sticks) butter
- 1/2 c. all purpose flour
- 1/2 c. onion, chopped
- 1/2 c. celery, chopped
- 1/2 c. sweet bell pepper, chopped
- 2 cloves garlic, minced
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1/2 tsp. white pepper
- 1/2 tsp. black pepper
- 1/4 tsp. thyme
- 2 c. hot fish stock
- 2 lbs. peeled crawfish tails (plus crawfish fat if possible)
- 1 c. scallions, chopped
- 1/4 c. brandy
- Make a roux of 1 stick butter butter and flour: make butter in
skillet, stir in flour, cook over low heat, stirring constantly
until the flour is dark brown, 20-30 minutes.
- Add chopped vegetables and seasonings. Cook until vegetables are
slightly softened. Gradually stir in hot stock and let simmer 15
minutes to thicken.
- Add the crawfish, green onions, remaining stick of butter, and
bring gently to a simmer. Cover tightly, remove pan from heat,
and let sit 15 minutes.
- I screwed up and made the roux with two sticks of butter, which
left a puddle of butter above the flour. When the roux reached
a medium (not dark) brown (sort of burnt sienna, for old-time
Crayola fans), I thought that was enough. I used chicken stock
instead of fish stock, and heated it to boil before adding it
to the roux. It instantly thickened, so there was no need to
go through the 15-minute simmer step. Nonetheless, the roux
turned out pretty close to perfect.
- I could only find fully cooked crawfish. I put them in last,
then immediately turned the heat off. They were fine.
Keywords: Cajun, Crustaceans, Crawfish.