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  • Crawfish Etoufee Sauce

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    Crawfish Etoufee Sauce
    Servings: 7
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 Tbsp. Chopped crawfish tails, cooked (if you cannot get crawfish you can substitute shrimp)
    • 8 Tbsp. Extra virgin olive oil
    • 4 Tbsp. Diced onion
    • 4 Tbsp. Diced celery
    • 4 Tbsp. Diced peppers (I used yellow and red)
    • 8 Tbsp. Flour
    • 4 c. Seafood stock
    • 4 pch minced parsley

    Directions

    1. Taste of the World: Bayou: The Taste of the World class focuses on a specific cultures recipes. This time we try Cajun and Creole recipes from the Louisiana area. We distinguished the difference between Cajun and Creole foods as well as discovered origins of other native recipes. The class started of with a blackening demonstration followed by samples of blackened catfish. YUMMY! Hold on to your taste buds!
    2. Heat oil in heavy bottomed sauce or possibly saute/fry pan. Add in diced vegetables and cook till tender. Add in sufficient flour to create a paste and cook over medium heat for just a few min. Keep stirring. Slowly add in seafood stock while stirring. Bring to a boil and then reduce the heat to a simmer. Add in minced parsley and crawfish tails. Can be served over rice.

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