Crawfish Etouffe

  

  
We all have to admire our Cajun brothers and sisters for their love of life, music and food.  Gumbo, jambalaya, and etouffe all lead to good places and happy stomachs.  What can you say about a group and a cuisine where sucking the juice out of the head (of a crawfish) is the best part?!  Here in the Mid-Atlantic, where crab is king, crawfish awareness is starting to creep into our palate.  Some suggest it as a safer alternative to gulf shrimp after the oil spill.  Others see it as a new delicacy of choice.  I was on a flight to Europe last year where the business class flight served crawfish choices in three different meals.  However, aside from the occasional crawfish boils where homesick Louisianans ship in fresh crawfish, you will rarely see it at your local supermarket.  Nevertheless, I did come across a packet of frozen crawfish at my Whole Foods and decided to make crawfish etouffe.  The recipe on the package was less than inspiring, perhaps reflecting its North Carolina importing from China.  The sauce made from water, not stock, and no creole seasoning.  My kicked up version, as Emeril might say, is below.  All etouffe recipes are relatively simple: start by softening bell pepper, onion and celery, create a roux, add the stock and spices and simmer.  Serve over rice to complete your trip to the bayou.  Serves 2.  
    
Ingredients:
1/2 pound crawfish tails
3 tbsp butter
1/2 cup diced onion
1/2 diced green bell pepper
1 celery stick, diced
2 garlic cloves, minced
1 tbsp creole seasoning
2 tbsp flour
1 cup shrimp or fish stock
1 tbsp parsley, chopped
salt/pepper
    
Directions:
Melt the butter in a medium pan over medium heat and add the onion, celery and bell pepper.  Saute until the butter is softened.  Add the garlic and creole seasoning and simmer a minute more.  Whisk in the flour and allow to cook a couple of minutes while stirring.  Add the stock slowly, while whisking, to mix and prevent/remove lumps.  Bring to a boil, turn down the heat and allow to simmer for 15 minutes, stirring occasionally.  Add more stock or white wine if the sauce needs loosening.  Add the parsley and crawfish and cook for another 5 minutes.  Season to taste and serve.