Mastering Cajun Cuisine: The Ultimate Etouffee Recipe
We love Cajun food at the Galley of the Sun. I have mastered gumbo, jambalaya and red beans and rice, but mastery of Crawfish Étouffée has eluded me…until now. Utilizing the advice of an old shipmate and friend, Myron Williams, we have cracked the code!
Crawfish Étouffée
Ingredients:
4 T olive oil
2 medium sized sweet onions, finely diced
2 red bell peppers, finely diced
12 stalks of celery, finely diced
10 cloves garlic, minced
2 bags Louisiana Étouffée mix
10 T butter
1 lb crawfish tails
1. Add the olive oil to a dutch oven on medium heat
2. Once the oil begins to shimmer, add the onion, pepper and celery (the Trinity) and stir regularly until the Trinity begins to soften (about 10 minutes).
3. Add the garlic and continue to stir until fragrant (about a minute).
4. Add the butter and stir until melted.
5. Add the Étouffée mix. Stir continuously, being sure to scrape the bottom until you have achieved a light brown color.
6. Add 4 cups of water, stir then allow to simmer for about 10 minutes.
7. Stir in the crawfish. After 5 minutes, remove from the heat, cover and let set another 10 minutes.
8. Serve over white rice, garnish with diced green onions. Enjoy!
Equipment used:
Ninja Foodi 10-in-1, 8 Quart XL Pressure Cooker Air Fryer Multicooker (for the rice) https://amzn.to/3D052sn
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