I made this crawfish étouffée over the summer, but I was so busy posting ice creams and barbecue recipes, that I didn’t have a chance to share this one with you until now. Normally, that wouldn’t be an issue because you don’t know what I’m cooking until I’ve already published the recipe, right?
Well, sort of. Sometimes, when I’m making something really good – something that I can’t wait to share, I get carried away and post a preview on my Twitter or Instagram account. To me, it’s a good gauge to see if I’m on the right track with what I’m making. If I get a lot of retweets or ?’s or comments, I know it’s something that my readers will probably like.
So I posted a picture of this crawfish étouffée back in July on my Instagram account and it got noticed. By one person in particular — TimmieDubz who said (and I quote), “I need that recipe.”
A few weeks later when I published that snapper ceviche, he commented: “I’m still waiting on the crawdad boil recipe. Although all you(r) dishes look amazing!”
After that, I knew I was going to have to set a date on the calendar for this one — and I e-mailed Tim to let him know when it would be live.
So Tim, (and anyone else who’s been hankering for some cajun soul food) this is for you. Get a hold of some crawfish tails and make up a batch of this étouffée — let me know how you like it. Heck, take a picture and post it on Instagram so we can all see it!
Make sure to serve it over some cooked rice and have your favorite hot sauce at the ready to spice it up to your personal threshold of incendiary delight!
- 2 slices bacon, diced
- 1 tablespoon butter
- 1/2 white onion, diced
- 1 stalk celery, diced
- 1/2 bell pepper diced (I used red)
- 1 jalapeño, seeded and diced
- 1 large clove garlic, minced
- 1 1/2 tablespoons flour
- 1/4 teaspoon ground bay leaves (optional)
- 8 ounces clam juice or chicken stock
- 1/4 cup water
- 2 teaspoons worcestershire sauce
- 1 tablespoon tomato paste
- 1/2 cup chopped tomato
- salt and pepper to taste
- dash of cayenne pepper (to taste)
- 1/2 pound peeled crawfish tails (you can substitute shrimp if you can't find crawfish)
- 2 tablespoons chopped parsley
- 2 green onions, diced
- several dashes hot sauce (such as Crystal)
- cooked white or brown rice
- Heat a medium-sized, heavy skillet over medium high heat. Add the bacon and cook until crisp. Transfer bacon to paper towels to drain. Add the butter to the bacon grease in the pan and stir in the onion, celery, bell pepper and jalapeño. Saute until vegetables are softened and slightly translucent. Stir in the garlic and cook until fragrant, about 1 minute.
- Sprinkle the flour and ground bay leaves over the vegetables and stir until vegetables are coated with the flour, cooking for about 1 minute. Stir in the clam juice or chicken stock (whichever you're using) and water and bring to a low boil, cooking for one minute until sauce has thickened.
- Stir in the worcestershire sauce, tomato paste and chopped tomato and simmer for about 5 minutes. Season to taste with salt, pepper and cayenne pepper Stir in the crawfish or shrimp and simmer an additional 5-6 minutes until the seafood is just cooked.
- Spoon rice onto a plate and top with a generous portion of étouffée. Sprinkle with parsley, chopped green onions and a dash of Crystal Hot Sauce or other favorite hot sauce - and don't forget that crispy bacon -- definitely sprinkle some of that on top!
- Recipe can easily be doubled. This is enough for 2-3 generous servings, but Emily's not a fan of crawfish, so I just made enough for Scott and I.