My kitchen has been cranking out Cajun and Creole fare for several weeks, much to my husband’s delight, and I wanted to share some of these treats with you all.
Let’s talk about crawfish, or mudbugs, as they are affectionately called in these parts. They actually are neither fish nor bug, but arthropods (same as spiders, same as lobsters).
More specifically, they are crustaceans, and resemble tiny lobsters. People around here like have them served just as they appear in the picture above, so that they can extract the tail meat and for some brave souls, suck the head. (Pardon me for that, but that’s what they call it.)
For this dish I made a little trip to Joe Patti’s…
…an enormous seafood market that has been a mainstay in my town for generations.
I opted for the frozen tail meat, since the only fresh crawfish available were the whole ones…and quite frankly, all that peeling will run my manicure.
If you want to cook a crawfish ettoufee, you will need these ingredients:
4 tbsp vegetable oil
1 stick of butter
2 bunches green onion, chopped
1 med onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 stalks celery, chopped
1 lb crawfish tail meat
1 c crushed tomatoes
1.5 c chicken broth
2 tbsp corn starch
1 tbsp Cajun seasoning
In a large skillet, heat the oil and butter until the butter has melted. Add the diced veggies and cook until softened. Add crawfish tails (and juices) crushed tomato Cajun seasoning, and salt & pepper to taste. Cook 10 minutes.
Stir in the chicken broth and cook till heated through. Remove a few spoons of the liquid and mix in a bowl with cornstarch. Add cornstarch mixture back to pan and cook, med-low, about 35 minutes. Serve over rice, with a crusty bread.
This ettoufee is not made with a roux, and it works out fine. If you wish to start with a roux, you may omit the cornstarch at the end.
We had some left over, just enough to make a reappearance last night with our steaks:
That risotto you see there in the background…we’re going to talk about that tomorrow.