How To Make Crawfish Andouille Sausage Étouffée Recipes

HOW TO MAKE CRAWFISH ANDOUILLE SAUSAGE ÉTOUFFéE

Steps:

• 1. Get all your thing together great if you Sous Chef to help you
• 2. Saute the chopped onions, celery (my wife doesn't like celery so I cut back but you can equal amounts) and bell pepper in olive oil until slightly tender in a large pot. This is called the "holy trinity" (or simply "trinity") of Cajun/Creole Vegs.
• 3. Making the flour Roux start with a light you will want a cast iron pan
• 4. Keep string the flour Roux to light brown after 10 min
• 5. Keep string the flour Roux to brown and other 10 to 15 min
• 6. Keep string the flour Roux to dark brown after 15 to 20 min
• 7. peel tomatoes remove seeds and chop into small cubes. Add roux and the 2 cups of water, bay leaves, basil to the trinity from step 2 and bring to boil for 10 min.
• 8. Add chopped garlic and crawfish tails and Andouille sausage. Saute all for a few minutes, stirring occasionally.
• 9. Server over rice and enjoy.

LOUISIANA CRAWFISH ETOUFFEE

Steps:

• Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
• While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.

CRAWFISH ETOUFFEE

Steps:

• In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.