That means wen we're sick,, since the weather has bounced back and forth, and everyone is fighting serious sinus infections, there is one thing we all want, and it ain't chicken noodle soup!
Yup, we want Crawfish Etoufee!
here's a quick and simple recipe that is PERFECT for on the go weekend eating- just add some French bread and a small salad and you've got a complete meal!
This version from out local Times Picayune is made with butter, so it's easier for ya'll who can't make traditional rouxs!
(Makes 4-5 servings)
1/2 cup butter
1 cup onion, minced
1/2 cup celery, minced
1 cup green onions, minced (white and green parts)
2 teaspoons garlic, minced
2 tablespoons flour
1 cup chopped fresh tomatoes (with any juice) (you CAN use a can of Rotel tomatoes here is you want to make the recipe quicker, just use half the amount of the juice)
2 cups shrimp stock, clam juice or other fish- or seafood-based broth *
1 teaspoon salt
1 teaspoon coarsely ground black pepper
Dash of cayenne
1 tablespoon Worcestershire sauce
1 pound peeled crawfish (thawed, if frozen)
Hot cooked rice for serving
1. In a large saucepan melt butter and saute onion, celery and shallots until tender. Add garlic and cook a minute more. Sprinkle flour over the mixture, and stir constantly until flour is absorbed evenly and starts to color.
2.Add tomatoes and cook, stirring occasionally, until they start to look broken down a bit. Add stock and simmer 5 minutes. Add salt, pepper, cayenne, Worcestershire sauce and crawfish. Stir well.
3. Cook 20 minutes, stirring occasionally. Serve over hot rice.
See, easy peasy!
*Stock or broth can be made of crawfish or shrimp shells, simmered 15 minutes in water and strained. Or use clam juice plus water to make 2 cups, or stock made with seafood base. (With clam juice, I used 1 small bottle which measured 1 cup, plus 1 cup water.) This is a great recipe to keep on hand and make whenever you need a seafood broth!