Monday, March 15, 2010

Crawfish Etouffee

So I'm super excited! But before I tell you what I'm excited about, I should probably tell you the story behind it. So last night my brother comes home with some freshly boiled Louisiana-style crawfish (can we say YUM?). It was kinda late so my dad and I (my mom does not eat seafood) weren't really hungry. I go outside to peel a few and my brother informs me that my dad wants crawfish etouffee for dinner the next day. So my brother and I got a little bonding time as we proceeded to peel all the crawfish (and sneaking a few to eat in the process). I proceed to look through several recipe books last night and today. I can say that this recipe is 100% mine! I just kinda looked at the standards in every recipe and then tweaked it to make it my own! I don't have a lot of my own recipes so I'm super excited about it! And it tasted really good too! But I'm getting ahead of myself...

Without further ado...

Crawfish Etouffee

1 stick butter
1 cup frozen seasoning blend (contains onions, bell peppers, celery)
4 cloves garlic (minced)
2 cups of cooked, peeled crawfish tails
1 cup water
2 tablespoons flour
1/2 cup white wine
1 cup milk
1 can cream of mushroom soup
1 tablespoon garlic salt
2 tablespoons dried onions
2 tablespoons Cajun Seasoning
1 teaspoon ground pepper

Melt the butter in a large skillet
. Add the seasoning blend (or you can use fresh vegetables- I just didn't have any) and garlic. Cook until veggies are soft. Add crawfish tails and cook for 5 minutes, allowing crawfish to soak up some of the butter flavor.

Add remaining ingredients and cook until sauce forms. I served mine over rice but I think it would taste good over some linguine pasta too! Enjoy!














I thought it tasted really good and my dad enjoyed it too. My mom said it smelled really good but as soon as I said it had crawfish in it she refused to try it. Overall, I think it was a really good recipe and I can't wait to try it again!

1 comments:

Nic said...

durante would say it was the wine. Totally.

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