August 17, 2009
Edited by: Alisa Escanlar
Related Blogposts
Bloggers, have you written about Crawfish Etouffee? Add a widget!
Ms. enPlace: “Crawfish. Crawdads. Mudbugs. Bait.”
August 17, 2009
Whatever you want to call them (except crayfish, don't call them that...I don't care what spellchecker says), that's what I ate for Mother's Day (and ...
Related Content
Wikipedia
Crayfish, crawfish, or crawdads — members of the superfamilies Astacoidea and Parastacoidea — are freshwater crustaceans resembling small lobsters, to which they are related. They breathe through feather-like gills and are found in bodies of water that do not freeze to the bottom; they are also mostly found in brooks and streams where there is fresh water running, and which have shelter against predators. Most crayfish cannot tolerate polluted water, although some species such as the invasive ''Procambarus clarkii'' are more hardy. Crayfish feed on living and dead animals and plants.Needon, Christoph; Petermann, Johannes; Scheffel, Peter and Scheiba, Bernd. ''Plants and Animals (Pflanzen und Tiere)''. Leipzig: Urania-Verlag, 1971. In Australia, New Zealand and South Africa, the term ''crayfish'' or ''cray'' generally refers to a saltwater spiny lobster, of the type Jasus that is indigenous to much of southern Oceania, while the freshwater species are usually called ''yabby'', or ''koura'', from the Indigenous Australian, and Māori, names for the animal respectively. The study of crayfish is called astacology.
Yield: 4 servings
[edit] Ingredients
3 |
tablespoons butter |
½ |
cup finely chopped shallots |
2 |
tablespoons finely chopped parsley |
1 |
teaspoon salt |
¼ |
teaspoon black pepper |
⅛ |
teaspoon cayenne pepper |
4 |
cups water |
|
Crawfish claws |
|
heads |
|
Tops of green onions |
1 |
cup finely chopped onions |
½ |
cup finely chopped celery |
½ |
cup finely chopped green pepper |
3 |
tablespoons flour |
2 |
tablespoons tomato paste |
½ |
teaspoon poultry seasoning |
1 ½ |
cups crawfish tails also add fat from the heads |
2 |
cups stock |
[edit] Preparation
Step 1 |
First, make the stock by boiling the crawfish heads and claws in the water. Add the tops of the green onions and boil for 15-20 minutes. |
Step 2 |
Saute the onions, celery and green pepper in the butter. Cook slowly, stirring constantly, until the vegetables are limp or well done. Stir in the flour and cook for 10 minutes. Add the tomato paste and cook 10 minutes longer. Add poultry seasoning, crawfish tails and fat from the crawfish heads. Cook for 5 minutes and then stir in the stock. |
Step 3 |
Simmer for 15 minutes, then add the shallots, parsley, salt, black pepper and cayenne pepper. Simmer for 10 minutes longer and then allow to set for 20 minutes off the fire. Reheat and serve over rice. (You can also use this recipe for shrimp etouffee.) |
[edit] Tools
[edit] About Crawfish Etouffee
Related Recipes
Creamed Spinach
Butter, Flour, Onion, Pepper, Salt
Butter, Flour, Onion, Pepper, Salt
Indian Egg Curry
Butter, Cilantro, Curry Powder, Flour, Milk
Butter, Cilantro, Curry Powder, Flour, Milk
Asparagus Mushroom Soup
Asparagus, Butter, Flour, Garlic, Mushrooms
Asparagus, Butter, Flour, Garlic, Mushrooms
Blackened Chicken Breast
Butter, Chicken, Flour, Green Onion, Oyster Mushrooms
Butter, Chicken, Flour, Green Onion, Oyster Mushrooms
Broccoli & Corn Scallops
Broccoli, Butter, Cheddar Cheese, Corn, Flour
Broccoli, Butter, Cheddar Cheese, Corn, Flour
