This was fairly quick and easy to throw together for a dinner, as long as we had the crawfish. We always have long grain rice (we used basmati and it worked out, was very fluffy). We added andouille sausage the second time we made it and it was fabulous!
This recipe does make a lot, halving it might be more reasonable for a smaller group.
Ingredients:
6-8 cups of long grain white rice, we used basmati. We usually have rice left over for various things too.
4-6 cups turkey or chicken stock depending on how concentrated it is and your tastes
4-6 cups water
1.5 cup butter
2 large onions, chopped
3 stalks celery, finely chopped
4-5 cloves garlic, chopped
1/2 cup flour
2 cans crushed tomatoes
2 lbs crawfish tails
1 package andouille sausage
green onions - chopped for garnish
salt and pepper to taste
3 tbsp Cajun seasoning
Old Bay seasoning to taste
Directions:
1. Set rice to cook in rice cooker. We love our Zojurishi, it really makes a difference
2. Make the roux with about half the butte rbutter and flour. We used a cast iron pan. Melt butter, gradually add in the flour and stir constantly until flour is cooked and mixture is thickened.
3. Take the other half the butter and fry onion and celery until softened. Add garlic until fragrant, about one minute.
4. Add in tomato sauce and stock and water.
5. Add in the roux
6. Mix
7. Add in crawfish tails and andouille sausage and bring to a simmer
8. Reduce heat to low and simmer for 5-10 minutes
9. Serve etouffee over cooked rice and garnish with green onions.
What we liked:
It was easy, fun and yummy.
What we didn't like:
Nothing, it was great.
What Kaspian thought about it:
Brenton actually loved it and at 2 years old ate three whole bowls!
Next time:
Nothing, these are great.
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