Crawfish Etouffe

Submitted by Chef 448200

"Recipe adopted from Al Bergeron @ Bayou LaFouche. Taught me how to cook. This is the classic adaptation. Make sure the bisquick is WELL disolved in the ice cold water. Cajun Land is preferred but Zatarains ok if combined with Siracha Pepper sauce. (2:1) Pre-prepared rouge ok, but loses body. - Chef Leonardo"

 

• Ready In: 1hr
• Ingredients: 15
• Yields: 12 cups
• Serves: 4-6

ingredients

• 4 tablespoons salted butter
• 2 tablespoons flour
• 2 cups red onions, chopped coarse
• 2 cups celery & leaves, chopped coarse
• 2 cups bell peppers, chopped coarse
• 1 teaspoon Tony Chachere's Seasoning
• 1 teaspoon italian seasoning
• 2 lbs crawfish tail meat, with fat
• 2 tablespoons seafood boil, Cajun Land
• 2 ounces Contadina tomato paste
• 1 tablespoon Bisquick
• 1 1⁄2 cups cold water
• 1 teaspoon file powder
• 2 cups cooked white rice
• 2 tablespoons fresh parsley

directions

1. On Ext Low heat in Dutch Saucepan, slowly melt the butter and slowly stir in flour, stirring constantly with wooden spoon.
2. In 20-30 min., you'll have a thick brown rouge, the basis of all cajun dishes.
3. Turn heat to med-high and add onion, celery, pepper, and TC seasoning.
4. Saute until onion turns translucent add Italian seasoning and stir to coat.
5. Add Crawfish tailmeat and fat and Crawfish Boil seasoning.
6. Add 1/2 can of tomato paste and cook on medium to simmer for 20 minutes.
7. Briskly stir the Bisquick into the cold water to prevent lumping and add to stew.
8. Cook remaining 20 minutes on medium high and taste for ingredients coming together. Salt and white pepper to taste. Add file powder 10 minutes before finish.
9. Remove from heat, ladle into serving bowl and sprinkle with fresh parsley.
10. Serve over white rice and compliment with crusty italian or garlic bread.
11. Excellent with Pinot.