photo by rtful odger
- Ready In:
- 1hr 15mins
- 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)
- 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.
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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!!!!
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I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!