Crawfish Etouffee
Ingredients
6 tablespoons butter
1/4 cup all-purpose flour
1 cup onion, 1/2 inch dice
1/2 cup green bell pepper, 1/2 inch dice
1/2 cup celery, 1/2 inch dice
1 tablespoon garlic, minced
1 1/2 cups crawfish tails
6 tablespoons crawfish fat or butter
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon lemon juice
1/3 cup green onion tops, thinly sliced
1 tablespoon parsley, minced
1 cup fish stock or cold water.
Directions
Critique
Chef: crawfish cooked beautifully, consistent knife cuts, flavor is good; has a nice seafood quality. It is a little thin and could be darker.
Personal/Team: this was my favorite dish made today. I like how prevalent the crawfish is and the rich flavor. I also enjoy how colorful this dish is, you get a lot of color from the crawfish, green peppers and the roux and they all look nice together.
Lesson Learned: Creole cooking generally uses a dark roux, cooking it darker develops the flavor more and makes a richer color, but it has less thickening power the darker it is.
6 tablespoons butter
1/4 cup all-purpose flour
1 cup onion, 1/2 inch dice
1/2 cup green bell pepper, 1/2 inch dice
1/2 cup celery, 1/2 inch dice
1 tablespoon garlic, minced
1 1/2 cups crawfish tails
6 tablespoons crawfish fat or butter
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon lemon juice
1/3 cup green onion tops, thinly sliced
1 tablespoon parsley, minced
1 cup fish stock or cold water.
Directions
- Melt the butter over low heat in a heavy pot.
- Gradually add the flour and cook over low heat until a medium brown roux is formed.
- Add the onion, green pepper, celery, and garlic. Cook, stirring, until the vegetables are tender, about 15 minutes.
- Add the crawfish, crawfish fat, salt, pepper, cayenne, lemon juice, green onion, and parsley; mix well.
- Add the fish stock or cold water. Bring to a boil, and simmer 5-8 minutes, stirring frequently. Set aside.
- To serve, heat the etouffee slowly over low heat, thin with hot water if needed. Serve over boiled rice.
Critique
Chef: crawfish cooked beautifully, consistent knife cuts, flavor is good; has a nice seafood quality. It is a little thin and could be darker.
Personal/Team: this was my favorite dish made today. I like how prevalent the crawfish is and the rich flavor. I also enjoy how colorful this dish is, you get a lot of color from the crawfish, green peppers and the roux and they all look nice together.
Lesson Learned: Creole cooking generally uses a dark roux, cooking it darker develops the flavor more and makes a richer color, but it has less thickening power the darker it is.