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Crayfish Etouffee

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  Crayfish water 3 Pound
  Regular long grain rice 1 Cup (16 tbs)
  Salad oil 3⁄4 Cup (12 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Basil 1⁄4 Teaspoon
  Thyme leaves 1⁄2 Teaspoon

1. Rinse crayfish with running cold water; discard any that show no sign of life.
2. In 8-quart saucepot over high heat, heat 4 quarts water to boiling. Add crayfish; heat to boiling. Reduce heat to medium; cook 5 minutes. Drain and cool crayfish until easy to handle. Remove tail meat from crayfish; set aside.
3. Prepare rice as label directs; keep warm.
4. In 3-quart saucepan over medium-high heat, heat salad oil until hot. Stir flour into hot oil and cook, stirring frequently, until flour is dark brown but not burned, about 5 minutes. Reduce heat to medium; stir in onion, celery, green pepper, salt, ground red pepper, basil, and thyme leaves; cook 1 minute.
5. Gradually stir in 3/4 cup water; cook, stirring constantly, until sauce thickens slightly and boils. Reduce heat to low; cover; simmer 5 minutes or until vegetables are tender. Add crayfish meat; heat through.

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