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Crawfish Entoufee

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2 tablespoons Creole Seasoning

4 tablespoons unsalted butter (use unsalted butter because Creole Seasoning can be a bit salty)

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1 1/2 cups onion, finely chopped

1/2 cup green bell pepper, finely chopped

1/2 cup celery, chopped

2 pounds crawfish tail meat (you can also use shrimp if you can’t find crawfish)

1/4 cup flour

1 1/2 to 2 cups chicken broth

1 1/2 tablespoons minced garlic

2 tablespoons thyme

2 teaspoons Worcestershire

1 teaspoon hot sauce

1/2 cup green onions, thinly sliced

2 tablespoons parsley (use fresh if possible and mince finely)

3 tablespoons unsalted butter

Kosher salt and black pepper to taste

1 tablespoon lemon juice

3 cups cooked white rice

Melt 4 tablespoons butter in a large skillet. Add the onions, bell pepper, celery, and 1 tablespoon of the Creole seasoning; saute until vegetables are translucent. Add the crawfish tail meat, the remaining Creole seasoning and saute for about 5 minutes. Add the flour, stirring constantly for about 3-5 minutes.

Add a small amount of the chicken broth and stir well to form a paste. Add the remaining broth gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more broth. But don’t add too much because what you are trying for is a mixture that is the consistency of gravy — not too thick, not too thin. Add the garlic, thyme, Worcestershire and hot sauce. Stir well and taste. Add a little salt and pepper. Don’t overdo the salt and pepper at this point because more will be added later. Once the seasonings are added, simmer for 20-30 minutes.

Add the green onions and parsley; simmer for an additional 5 to 10 minutes. Stir in the remaining 3 tablespoons of butter and lemon juice. Add additional salt and pepper to taste. Serve over rice.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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