Saturday, February 5, 2011

Crawfish Etouffee


In the fall of 2009 I went down to New Orleans to visit my good friends, Joanie and Patrick Browne, who had been married the previous June.  When Joanie asked what I wanted to do Friday after I got in town she mentioned having some friends over for a dinner party as a possible idea.  She and I both knew this was a win/win for both of us because she would be able to use all of her new china and silverware and I am a sucker for a fun dinner party!!  When I walked in their beautiful home I was immediately struck by an aroma that can only be found in Cajun Country.  I soon learned that Patrick had made Crawfish Etouffe and it was sure to be tasty!

As soon as I got back to Nashville I immediately started asking Joanie for the recipe which she quickly sent my way.  Here is my attempt to bring a little of New Orleans to Sunday Dinner..........

Joanie and Patrick's Crawfish Etouffee

2 sticks of butter
1/4 cup flower
1 cup chopped green onions
1 cup chopped yellow onions
2 cloves garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped celery
1 bay leaf
1/4 teaspoon thyme
1/2 - 1 teaspoon dried basil
8 ounces tomato sauce
1/2 teaspoon white pepper
2 teaspoons salt
1 Tablespoon Worcestershire
Tabasco to taste
2 cups liquid *
2 lbs crawfish tails
1 Tablespoon lemon juice
1 Tablespoon grated lemon rind
1/4 cup minced parsley
*Liquid-1 cup dry white wine mixed with 1/2 cup clam juice and 1/2 cup water

Make a walnut-colored roux with 1 stick of butter and flour.  Add green onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil, and the remaining butter.  Saute, uncovered, over medium heat for 30 minutes.  Add tomato sauce, white pepper, salt, Worcestershire, Tabasco, and liquid.  Bring to a boil, reduce heat, and simmer slowly uncovered for 1 hour, stirring occasionally.  Turn off fire.  Add crawfish tails (if frozen, do not thaw first), lemon juice, lemon rind, and parsley. 
This is better made the day before serving.  Cover and refrigerate.  Remove from refrigerator 1 hour before serving.  Heat quickly WITHOUT boiling.
Serve over rice.



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1 comment:

  1. Love it! I'm glad you enjoyed it. Next time you come in town, we can recreate that dish.

    Thanks for the shout-out

    ReplyDelete