How To Use Savoies Roux Food

JOE'S COON/ASS CRAWFISH ETOUFFEE

Joe's Coon/Ass Crawfish Etouffee image

Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it.

Provided by Chef Teer

Categories One Dish Meal

Time 1h10m

Yield 1 Pot, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs crawfish tails
1/4 lb butter
1 cup minced onion
1/2 cup minced bell pepper
1/2 cup minced garlic
2 tablespoons crawfish fat
2 cups cold water
1 tablespoon cornstarch
1/4 cup chopped green onion
1/4 cup chopped parsley
creole seasoning, blend to taste (careful not to much tony's is salty)
1 pinch dried thyme
1 pinch dried oregano
1 bay leaf

Steps:

Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
Or make your own roux from flour and water.
Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
Bring to a boil, then reduce heat to low and simmer for 30 minutes.
Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
Add the green onions and parsley, and cook an additional 5 minutes.
Serve over your favorite hot long grain rice.

Nutrition Facts : Calories 282.5, Fat 16.9, SaturatedFat 10, Cholesterol 202.4, Sodium 209.6, Carbohydrate 8.8, Fiber 1.1, Sugar 1.7, Protein 23.8

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