Monday, June 25, 2012

Crawfish Etouffee

What is Etouffee?

From Wikipedia: In French, the word "étouffée" (borrowed into English as "stuffed" or "stifled") means, literally, "smothered" or "suffocated", from the verb "étouffer". [1] Another source says it is, "a method of cooking seafood smothered in vegetables in a succulent tomato-based sauce used to create a stew-like seafood entrée." [2

Crawfish Etouffee

Recipe by Mrs. Rose David (barely adapted)
A version of tomato based Etouffee
5 Star stars
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 1 hour
Yield: 4 Servings
  • 1 lb Crawfish Tails
  • 8 Cloves (1 bulb) Garlic -minced
  • 1 can Tomato Paste
  • 1 can Tomatoes - Diced
  • 2 Medium Onions
  • 1 Green Bell Pepper
  • 1 cup Onion Tops
  • Salt (to taste)
  • Pepper (to taste)
  • Red Pepper (to taste)
Cooking Directions
  1. Add a onions, peppers and garlic to a small amount of oil. Stir until onions are brownish.
  2. Add tomato paste then 2 cans of water from the same can. Stir.
  3. Add Dices tomatoes.
  4. Season to taste.
  5. Add Crawfish.
  6. Simmer for 10 minutes.
  7. Serve with rice or as an entree.

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