Recipe by Toby Jermain
The original version of this recipe was published in 'Sonde Off Magazine', Schlumberger Well Services' employee magazine, about 30 years ago.
Top Review by diehardmason
Finally a true cajun/creole ettoufee. Being from South Louisiana (where La truly gets its cooking bravado from) this is the true ettoufee. No tomato, no mixed seasinngs, no cornstarch. This actually very old. Crawfish fat is hard to find now. All you get is what is packaged with the tails. Amen to the chef!!!!
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1⁄2 tablespoon flour
- 1 large onion, chopped
- 1⁄2 green bell pepper, seeded and chopped
- 2 -3 cloves garlic, minced
- 1 lb crayfish tail, with fat if possible
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped scallion top (green onion)
- salt & freshly ground black pepper
- cayenne pepper
- hot cooked white rice, as accompaniment (Try Steamed Rice #68340, if desired)
Directions See How It's Made
- Make roux of flour and butter in a heavy skillet, and stir until blended.
- Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
- Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
- Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
- Optionally, a little water can be added to thin mixture at this point.
- Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
- Add salt, pepper and cayenne pepper to taste.
- Add green onion tops and parsley, and simmer for about 15 minutes.
- Serve over hot cooked rice.