Cajun Crawfish Etouffee

November 18, 2013

This is a authintic spicy Cajun stew made with vegetables and seafood. Red in color the consistence is thick like gravy not soupy. Etouffee means “smoothed”, not to drown. For best results put in refrigerator and serve the next day. Serve over rice with crackers are garlic crusted bread.

4 Tablespoons bacon grease or Vegetable oil
½ cup butter
¾ cup flour
1 large onion, finely chopped
½ green bell pepper, finely chopped
4 stalks celery, finely chopped
1 Tablespoon garlic powder w/parsley
Spices to taste: about 1-2 Tablespoons Tony Chachere’s Creole seasoning
1 lb of Andouille Sausage, sliced (Andouille is traditionally a spicy smoked pork sausage)
6 oz tomato paste (Hunt’s)
3-4 Tablespoons of Chicken Better than Bouillon
1 can tomato sauce
1 bunch green onions, chopped
1 lb crawfish (shrimp or chicken can be used)
Season to taste with salt

3 cups Cooked Rice

1. Heat oil and butter in a large pot over medium low heat. Add flour and using a wooden spoon stir constantly to make a roux; the roux should be a light brown (color of a penny). When the roux reaches the correct color be prepared to add 1 cup hot water to prevent it from burning. 2. Add chopped onion, bell pepper and celery (the trinity). Add spices. Cook until vegetables are soft. 3. Pour in 5 cups hot water and Better than Bouillon. Mix. If you have Shrimp Stock add and adjust the amount of hot water. 4. In a separate pan cook sliced Andouille sausage and cook until lightly browned and drain. 5. Mix in tomato paste and tomato sauce in to sausage pan and cook for about 5-10 minutes. Stirring frequently. 6. Add Andouille Sausage and tomato sauce to main pot. 7. Add crawfish. When seafood is cooked turn down temperature to low. 8. Let simmer giving the Etouffee time to thicken. About 1 hour. Stir occasionally. Serve over rice.

Nutritions

Calories
1585

Sodium
852mg
35% DV

Fat
120g
184% DV

Protein
18g
36% DV

Carbs
33g
11% DV

Fiber
7g
31% DV