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Jun
19

Crawfish Etouffee with Dirty Rice

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Today, I just felt a little like some down home cooking.  I’m from the gulf coast area where there are plenty of crawfish also known as mudbugs and rice is a staple.  I’m going to share my recipe for Crawfish Etouffee and I usually serve this with a Dirty Rice.  It’s a great combo, full of great flavors. I hope you’ll agree…

Crawfish Etouffee

Ingredients:

  • 1 stick unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped green onion
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 tablespoons dry sherry (I’ll use white wine in a pinch)
  • 1 1/2 cups shrimp, seafood, or chicken stock (the shrimp of seafood stock is preferred, but again in a pinch chicken stock will do)
  • 1 pound crawfish tails
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons chopped fresh parsley, plus more for a garnish
  • 1 recipe of Dirty Rice (below) as an accompaniment

Directions:

In a large pot, melt the butter over medium-high heat.  Add the flour and cook, stirring, to make a light roux.  Add the onions, celery, bell pepper, green onion, garlic, bay leaves, salt, pepper.  Cook, stirring until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes.  Add the stock and crawfish and bring to a boil.  Reduce the heat and simmer until thickened, about 5 minutes.  Add the lemon juice and stir.  Add the parsley, stir and remove from the heat.

Adjust the seasoning to taste.  Serve over Dirty Rice, garnished with additional parsley.

Dirty Rice

Ingredients:

  • 1 pound pork sausage
  • 1 pound chicken livers, finely chopped
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 4 cups hot cooked rice
  • 1/4 cup chopped fresh parsley
  • salt and freshly ground black pepper

Directions:

Cook the sausage and the chicken livers in a large skillet until browned.  Add the vegetables and saute until soft.  Gently, fold in the rice and parsley.  Season to taste with salt and pepper.  Enjoy!

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By for now!

Categories : Main Courses

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