Cajun Crawfish Etouffee Recipe by the Bald Chef Glen C Izett. The Bald Chef cooks up a great recipe for Cajun Crawfish Etouffee. Is Crawfish Etouffee a Cajun of Creole recipe? If the Roux is light then it is more of a Creole recipe. If the base Roux is darker I would say this is a true Cajun recipe. This Crawfish Etouffee is known as city food served in many restaurants in The French Quarters of New Orleans. Crawfish Etouffee is one of the most popular recipes served in the Big Easy. Go to any great restaurant in New Orleans and you will see this recipe served. Best made with fresh Craw Dads, off season frozen is used in this recipe. Crawfish Etouffee is a spicy Cajun Stew served over Rice. This recipe shows you how to cook authentic Crawfish Etouffee.

Ingredients For Cajun Crawfish Etouffee


Crawfish Etouffee is city food served in many restaurants in New Orleans. This recipe shows you how to cook Crawfish Etouffee. To make this great recipe you will need some easy steps to cook this great dish. These are the Cajun ingredients you will need to make a great Crawfish Etouffee:

Cooking Instructions For Cajun Crawfish Etouffee

Start out by cooking the Uncle Ben’s Rice per the instructions.  Add six cups of water to a stock pot and cook your live American Crawdads for ten minutes. When the crawdads are cooked remove the tail meat. Then chop your vegetables which include green and red peppers, celery, onion, the Holy Trinity of Cajun Cooking. Place 1 stick of butter in a stock pot and cook the vegetables until they are translucent. Add the five cloves of garlic, black pepper, slap your mama Cajun spice mix, salt, and cayenne pepper, green onion, bay leaf black pepper, and salt.   Remove the cooked vegetables  In a stock pot add 2 cups of water and the shells of the crawdads and cook for ten minutes to create the seafood stock.    Place the 1/4 Cooking Oil and Flour on med. heat and produce a nice light brown Roux. The Roux should be slow cooked so that is not burned. After the Roux has been slow cooked to a medium brown. Add the 2 cups of Seafood Stock to the Etouffee Sauce. Now place your vegetable mixture the Add the cooked vegetables to your Etouffee gravy. Finally add the crawdad tails to the stock    Cook the sauce for 3 minutes and serve on rice.

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