1. It's pronounced "ay-two-fay." I was sternly corrected by the guys at the seafood shack.
2. 1lb of crawfish does not equal 1lb of crawfish tails (which is what the recipe calls for). First I experienced a "duh" moment and then a moment of panic when realized I had about a 1/3 of the crawfish tails I needed for the recipe. I panicked and sent Will back out to the seafood shack for more. This is what 1lb of crawfish tails look like. Good job, Marisa.
3. Because time was of the essence and crawfish tails take freaking forever to peel, I cheated. Will also picked up a pound of fresh jumbo shrimp, and I added that to the recipe. So technically, this is a crawfish AND shrimp etouffee.
4. I'm very proud of myself, because even though I'm normally squeamish about seafood, I had zero problems dealing with these little guys!
Source: Food Network
- 1 stick butter
- 2 cups chopped onions
- 1 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1 pound peeled crawfish tails
- 2 teaspoons minced garlic
- 2 bay leaves
- 1 tablespoon flour
- 1 cup water
- 1 teaspoon salt
- Pinch of cayenne
- 2 tablespoons finely chopped parsley
- 3 tablespoons chopped green onions
2. In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes.
bay leaves and reduce the heat to medium.
4. Dissolve the flour in the water. Add to the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
green onions and continue cooking for 2 minutes. Serve over steamed rice.