Crayfish Etouffee
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 (28 ounce) can Italian plum tomatoes, drained (juices reserved)
- 1⁄4 cup unsalted butter (1/2 stick)
- 1⁄2 cup finely chopped onion
- 1⁄4 cup finely chopped celery
- 1⁄4 cup finely chopped green bell pepper
- 1⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons minced garlic
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon dried thyme, crumbled
- 1⁄4 teaspoon dried basil, crumbled
- salt & freshly ground black pepper
- 1⁄2 cup dry white wine
- vegetable oil
- 6 flour tortillas (or corn)
- 1 lb cooked crayfish tail, meat
- grated cheddar cheese
- sour cream
directions
- Dice enough tomatoes to measure 1/2 cup (reserve remainder for another use).
- Melt butter in large skillet over medium heat.
- Add onion,celery and bell pepper and stir until onion is translucent, about 5 minutes.
- Add flour, reduce heat to low and stir 5 minutes; do not brown.
- Mix in garlic,cayenne,thyme,basil and salt and pepper to taste.
- Stir in wine and diced tomatoes and bring to boil.
- Reduce heat and simmer 8 minutes, stirring occasionally and adding tomato juices as necessary to thin sauce.
- (Can be prepared 1 day ahead. Cool,cover and refrigerate. Rewarm over low heat, stirring constantly.).
- Heat oil in large skillet over medium-high heat.
- Add tortillas in batches and cook until golden brown on both sides, about 2 minutes;transfer to plates.
- Add crayfish to sauce and cook 2 minutes; spoon mixture over tortillas.
- Sprinkle etouffee with grated cheddar cheese and top each with a dollop of sour cream and serve.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas