Yield: 4 Servings
|2 cups||Fresh crawfish tails; cooked; peeled, cleaned|
|4 tablespoons||Each butter and flour; cooked to form a brown roux|
|1 cup||Yellow onion; chopped fine|
|1 cup||Green onions; chopped fine|
|½ cup||Celery; chopped fine|
|1 teaspoon||Garlic; chopped fine|
|2 \N||Bell peppers; chopped|
|1 cup||Chopped parsley|
|1 can||(16-oz) tomatoes; drained and chopped|
|1 cup||White wine|
|1 cup||Fish stock or fish broth|
|1 tablespoon||Whole thyme leaves|
|1 tablespoon||Worcestershire sauce|
|¼ teaspoon||Cayenne pepper|
|1 teaspoon||Each salt & black pepper|
|1 teaspoon||Ground cumin|
|\N \N||Tabasco to taste|
The term etouffe means "smothered." Most of us in the North assume that it is so called because the sauce is so thick that it smothers the crawfish. After one taste of this dish you will understand that the crawfish is also smothered with flavor.
This is one of my favorite crawfish dishes . . . ever! Boil the crawfish (see recipe), drain, and cool. Save as much of the "butter" or the fat that is found in the head as you wish. You will need 1 pound of meat, about 2 cups.
In a heavy 5- to 6-quart metal casserole, prepare the roux and toast it gently until light brown. Add the yellow onions, green onions, celery, garlic, green bell peppers, and parsley, and cook over medium heat until the vegetables are soft.
Add the tomatoes to the pot, stirring carefully so that the mixture begins to thicken. Add the white wine, fish stock, and all seasonings.
Simmer for 30 minutes and then stir in the crawfish meat and fat, if any.
Serve over hot rice along with Fried Okra and perhaps some Eggplant Casserole (see recipes).
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .