Yue’s Yappings

Crawfish Etoufee is one of my favorite Cajun dishes. There are a number of ways to make it. One of my favorite recipes is from my friend Jon, who is an excellent chef and  a long-time resident of the Big Easy. His recipe is really good, despite the fact (well, I’m sure because of it) that it in includes three sticks of butter and takes two hours to prepare.

Not having the patience for a two hour recipe, I’ve figured out how to make Crawfish Etoufee in twenty minutes with only one stick of butter.

The ingredients are:

• 1 lb of Crawfish tails
• 2 cup of chopped onion
• 1 cup of chopped celery
• 1/2 green bell pepper chopped
• 1 TBS flour
• 1 TSP Salt
• 1/2 TSP of Cayenne pepper
• 1 1/2 cup of water
• fresh parsley
• 1 scallion

First melt the butter in a small sauce pan over medium heat.  Once the butter is melted, skim the white foam off and pour the clarified butter in to another pan.  Make sure to leave the milk deposit on the bottom of the pan.  Next add onion, celery, and green pepper and sauté for 10 minutes.  Then add crawfish tails and  cook for another 10 minutes.

After the crawfish tails are cooked, add salt and cayenne pepper, dissolve the flour in the water and add it to the crawfish, stir, and cook for 2 more minutes. Finally add the scallion and fresh parsely on top and serve hot over white rice.  Crawfish etouffee in half an hour.