Joes Coonass Crawfish Etouffee Food

CRAWFISH ETOUFFéE

Steps:

• Heat the oil in a 12-inch cast iron skillet or large cast-iron skillet over medium-high heat until the oil begins to lightly smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Turn off the heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, thyme, white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the skillet, a little at a time, to build flavor (see Cook's Note).
• Whisk in the stock 1 cup at a time, making sure it is incorporated and smooth. Bring to a boil, then cook until slightly thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook until they tighten in appearance, 2 to 3 minutes. Turn off the heat, then stir in half of the green onions. Serve immediately over fluffed rice with hot sauce and garnish with the remaining green onions.

CRAWFISH ETOUFFEE

Steps:

• Make roux of flour and butter in a heavy skillet, and stir until blended.
• Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes.
• Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes.
• Add crawfish fat, and cook for about 10 minutes, stirring occasionally.
• Optionally, a little water can be added to thin mixture at this point.
• Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally.
• Add salt, pepper and cayenne pepper to taste.
• Add green onion tops and parsley, and simmer for about 15 minutes.
• Serve over hot cooked rice.

CRAWFISH ETOUFFEE

Steps:

• In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
• Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
• Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
• Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.

JOE'S COON/ASS CRAWFISH ETOUFFEE

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.

CRAWFISH ETOUFFEE

Steps:

• Season the crawfish tails with salt, black pepper and cayenne pepper.
• Heat butter in saute pan until melted.
• Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
• Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
• Bring to a boil, reduce heat to low and simmer for 30 minutes.
• Mix corn starch in the remaining 1/2 cup water.
• Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
• Serve over hot cooked long grain rice.

EASY CRAWFISH ETOUFFEE

Steps:

• In dutch oven melt butter over medium heat.
• Add onions, bell pepper, celery and garlic.
• Saute vegetables until soft, about 30 to 45 minutes.
• Add Crawfish tails and seasonings.
• Cover and simmer for 10 minutes.
• Add the mushroom sauce, let it simmer for 5 minutes.
• Add to crawfish mixture, cover and simmer for 10 more minutes.
• Serve on hot rice.

JOE'S CRAB SHACK ETOUFFEE

Steps:

• Saute garlic, onion, celery and green pepper in butter until soft.
• Stir in spices, soups, water and meat of your choice.
• Bring to simmer and continue cooking until meat is cooked through.
• Stir in green onion and parsley.
• Scoop 1/2 cup rice into bowl.
• Pour etouffee over rice.