Vermilion Bayou Crawfish Etouffee Recipes

CRAWFISH ÉTOUFFéE

Steps:

• Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.
• Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.
• Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.
• While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.
• Taste the étouffée and add salt as needed. Serve over the rice.

VERMILION BAYOU CRAWFISH ETOUFFEE

Steps:

• Melt butter and saute next 4 ingredients until tender.
• Add tomatoe paste and tiger sauce.
• Simmer for 1 to 2 minutes, stirring.
• Add crawfish, cream of mushroom soup and 1/2 cup water.
• Use 1/2 cup of chicken broth instead of water.
• Simmer until tender and serve over a bed of rice.