Posts Tagged with étouffée

Crawfish Étouffée Recipe

Louisiana Favorites
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5 from 1 vote
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Crawfish Étouffée Recipe

Authentic, Louisiana Crawfish Étouffée made with leftover crawfish from a traditional, Cajun crawfish boil. A rich and beautiful roux smothering the “Holy Trinity” and perfectly seasoning crawfish tails.
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 4 people

Ingredients

  • 2 lbs boiled crawfish leftover from a crawfish boil
  • 1/3 cup vegetable oil
  • 1/3 cup all purpose flour
  • 1 diced onion
  • 1 diced bell pepper
  • 2 stalked celery diced
  • 3 cloves minced garlic
  • 1/4 cup chopped green onions
  • 2 TBS unsalted butter
  • 1 TBS tomato paste
  • 2 1/2 cups crawfish stock*
  • 1 tsp liquid crab boil concentrate
  • 1 tsp Worcestershire sauce
  • Cajun seasoning and onion powder to taste
  • Green onions or parsley for garnish

Instructions

  1. For the crawfish stock* peel the crawfish; reserve the peelings(heads and shells) and tails separated.
  2. Place all of the peelings into a large stockpot and cover with water. Set the tails aside for later.
  3. Bring to a boil; reduce the heat to a low boil and simmer for 1 hour.
  4. Drain the stock and set aside.
  5. Discard the peelings.
  6. Heat the vegetable oil in Dutch oven or heavy bottomed pot.
  7. Once the oil is hot, stir in the flour to begin the roux.
  8. Stir constantly at a medium high heat setting until the roux is the shade of peanut butter.
  9. Add in the onions, bell peppers, and celery.
  10. Sauté until translucent; about 8 minutes
  11. Stir in the garlic and green onions; do NOT burn the damn garlic!
  12. Drop in the butter
  13. Add in the tomato paste and stir until combined.
  14. Pour in the stock while stirring.
  15. Add in the liquid crab boil concentrate and Worcestershire sauce.
  16. Bring to a boil and lower the heat.
  17. Simmer uncovered for 30 minutes.
  18. Taste and adjust seasoning
  19. Add in the crawfish tails
  20. Stir and simmer on LOW for another 10 minutes.
  21. Serve over warm, white rice.
  22. Garnish with fresh parsley or green onions.
  23. Enjoy!

Recipe Notes

*Save the extra crawfish stock for later use. It freezes beautifully.

Fried Green Tomatoes Recipe

Louisiana Favorites, Recipes, Vegetarian, Veggies
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The movie “Fried Green Tomatoes” has always been a favorite of mine. I remember how much I wanted to taste those fried green tomatoes Idgie made in her restaurant. It’s only right that I share my version of this southern classic with you.

It’s important to grab firm tomatoes. That guarantees freshness and prevents the tomatoes from being too mushy after frying. Green tomatoes are tart. I like to add a bit of granulated sugar to reduce that tang.

To ensure that the breading sticks to the tomatoes, we have to salt the slices and place them on paper towels. Allow them to rest. You’ll see all of that water soak onto the paper towels. This will give us crispier fried green tomatoes.

Serve them as a snack or appetizer with your favorite dipping sauce. Or top them with my Crawfish Alfredo or my Crawfish Étouffée. Trust me on this. Just do it.

Happy Cooking,

B. Coop

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Fried Green Tomatoes Recipe

Cajun style, crispy fried green tomatoes that can be served as a snack with your favorite dipping sauce or topped with a creamy, crawfish Alfredo or etouffee.
Prep Time 2 hours 5 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 2 hours 35 minutes
Servings 3 people

Ingredients

  • 3 medium-sized green tomatoes
  • 1 tsp salt
  • 1 large egg
  • 1/3 cup milk
  • 1 tsp hot sauce
  • 1 cup all purpose flour
  • 3/4 cup breadcrumbs
  • 1/4 cup yellow cornmeal
  • 1-2 tsp Cajun seasoning or seasoning salt
  • 1 tsp granulated sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • vegetable oil for frying

Instructions

  1. Slice the tomatoes into 1/4 inch thick slices
  2. Sprinkle them with salt
  3. Place the tomato slices between two paper towels and allow them to sit for 20 mins
  4. Create a breading station by pouring the flour into a shallow deep
  5. Season the flour with the Cajun seasoning and sugar
  6. In another dish, whisk the eggs, milk, and hot sauce together until slightly frothy.
  7. Pour the breadcrumbs, cornmeal, onion and garlic powders into a third dish; mix well.
  8. Dredge each tomato slice into the flour, egg/milk, then the breadcrumbs/cornmeal.
  9. In a frying pan, heat the vegetable oil.
  10. Fry the tomato slices for 2-3 minutes per side or until they are golden brown.
  11. Drain on a wired rack.
  12. Enjoy!
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