So many of you have asked me for my Crawfish Etoufee recipe, that I FINALLY took some pictures and wrote down the recipe to share with you the last time I made it =0) I love cajun food, but am not the best at making it - I have tried numerous etoufee recipes and they were either too complicated or just not good, so I kindof came up with my own just by taking different ingredients from different recipes, and well, I really like it and its pretty easy! Please let me know if you give it a try - would love to know how you like it! Sorry the pics aren't great - they were taken with my phone ha
1 bell pepper (chopped)
1stick butter or margarine
1 can cream of mushroom soup
1 small can tomato paste
1/4 cup flour
1 cup milk
2 cups water
3 cups white rice (cooked) more if you are feeding more than 2-3
1 package if crawfish tail meat (you can find this at most grocery stores, including walmart, with the frozen seafood)
Tony Cacheres seasoning
Hot sauce (optional)
Go ahead and start cooking your rice. Defrost your crawfish - you can either have already done this or I like to just take them out frozen and put in a strainer under cold water for a few minutes. Either way MAKE SURE YOU WASH THEM REALLY WELL WITH WATER, you do not want that fishy taste!! eek!
In a large pot melt your butter, once all melted, start adding the flour - a little at a time - to make a roux. Make sure to stir constantly while slowing adding the flour
Once the roux is done, add in one cup of water and the onion/bell pepper - let your veggies cook for just a few minutes. Then add about half a can of cream of mushroom soup and 1 cup of milk. Stir until all blended. It should be looking like this...
Plate you up some rice and put the etoufee on top - oh heavens its so yum! And if you want some more spice give a few shakes of Tobasco or Louisana hot sauce.
* You can always add more water/milk/soup and tomato paste to make a larger serving. Also, you may substitute celery for the bell pepper (or have both).
Now Dig In!