Skip to main content

Crawfish Étouffée

4 oz Butter
1 large Yellow Onions (medium dice)
2 stalks Celery (medium dice)
1 medium Bell Pepper (medium dice)
4 cloves Garlic (minced)
1# Crawfish Tail Meat
2½ tsp Spice Blend (previous recipe)
1 tsp Salt
1 tsp Black Pepper
½ tsp White Pepper
1 tsp Worcestershire Sauce
1 tsp Hot Sauce
2 oz A-P Flour
1½ C Seafood Stock (previous recipe)
⅔ C Green Onions (chopped)
¼ C fresh Parsley (roughly chopped)
2 Tbsp Lemon Juice
4 oz Butter
In a large skillet over medium heat, melt butter and add onion, celery, bell pepper and garlic. Sauté until onions become translucent, about 5 minutes, stirring constantly. Add crawfish tails and season with spice blend, salt, both peppers, Worcestershire sauce and hot sauce. Blend well and cook for about 3 minutes, then add flour, stirring constantly to prevent flour from sticking to the skillet.
Cook, stirring constantly for about 4 minutes, then slowly add stock a little at a time, stirring to incorporate.
Let dish cook for about 20 minutes, over medium-low heat, stirring often to prevent sticking. Add green onions, parsley, lemon juice and butter, stir well for another 3 minutes. Remove from heat and adjust seasoning with spice blend. Serve hot, with cooked white rice.

Popular posts from this blog


A cooking technique used to cook foods at a low temperature for a long period of time, to deliver a wonderful smokey flavor and a gorgeous charred color. Barbecue and grilling (mentioned in the next post) are not the same, barbecue requires smoke for proper flavor and coloring. Meat, fish, seafood, poultry and vegetables are common for barbecue. Fish and seafood such as shrimp, does not need a lot of time on the grill to become tender, as they are already pretty tender.
Hard woods such as, hickory, maple, pecan wood has a very specific flavor and are common for smoking. Softwoods such as pine, spruce an evergreen wood should never be used, they produce a very resinous and bitter flavor.
Smoking meats requires indirect heat whereas the fire and meat are in separate chambers, cooked between 225°F and 250°F, to produce a smokey flavor. Barbecued meats are more charred flavor where direct heat is used, placing the meats over an open flame and maintaining a temperature between 300°F and 3…

8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted.
     Chuck Pot Roast
     Short Ribs
     Chuck Eye Roast
     Blade Roast Brisket-lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted.
     Corned Beef
     Ground Beef
     Stew Meat
     Pastrami Rib-upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled.
     Rib Roast
     Back Ribs
     Rib-eye Steak
     Prime Rib ShortPlateand FlankSteak- belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas.
     Stew Meat
     Skirt Steak
     Ground Beef
     Flank Steak ShortLoin- middle back cut, very tender. Cuts from this area are normally sautéed, pan-fried, broiled or grilled.
     Top Loin Steak
     T-Bone Steak
     Porterhouse Steak
     Tenderloin Steak (filet mignon) Sirloin- lower back cut, very tender and flavorful. Cuts from this area are normally …

Mother Sauces

Bechamel Sauce - a  whole milk based white sauce usually thickened with a white roux.
Espagnole Sauce - a brown sauce that is normally made with veal stock and sometimes chicken stock, usually thickened with a brown roux.
Hollandaise Sauce - a egg yolk and clarified butter based sauce, thickened by emulsification.
Tomato Sauce - a tomato based sauce commonly thickened by reducing the sauce slowly and/or a puree of the sauce.
Veloute Sauce - a white stock based sauce made of veal, chicken or fish stock, usually thickened with white roux or sometimes a liason.