Team Jefe
11-07-2003, 11:02 AM
Several people at TRII expressed interest in my Ettoufee recipe. Don's Mile High has been asking about for weeks and I keep forgetttingto get it. So, Here it is for all to enjoy.
Crawfish is best, but you can use shrimp as well.
for every pound of tails you will need the following:
1/2 white onion, finely chopped. I recommend Texas A&M's 1015 onion....Pipe down GA. you can use Vadalias if you can't get 1015's
1/2 Green Pepper or 1/2 bunch green onions, finely chopped. the peppers give a more authentic flavor, but they don't agree with me so I use the green onion. Hey, this ain't rocket science use what ever you like
1/2 Stick of butter. Use REAL butter, not some partially Hydrogenated oil crap
1-4 tbsp plain flour.
Salt, Black Pepper, Red Pepper and Cajun Seasoning (Like Tony's or Emeril's)and some hot sauce (I recommend Tabassco's Habanero (HOT !!!) or Chipotle (Not so Hot) or a local brand, use your imagination here).
Melt the butter in a pan and add the flour until it is the consisteny of powered sugar icing (if you know what I mean), a pinch of salt, 4-5 pinches of black pepper and red pepper to taste. stir the flour in the butter over a medium to med-low heat (Stir constantly) until Golden brown. This is called a peanut butter rue since it is the color of peanut butter. DON'T GO TOO FAST. This is a food of love thing, take your time, the rue is the key, if it gets burned you might as well start over. This is for sure the hardest part to learn.
Saute the onions and peppers in a seperate pan for about 5 minutes just to soften them up and add to the completed rue.
Add the tails, fold them in and add water to the consistency you want. Remember you can always add more. Bring to a boil to check how thick the mixture will get and adjust accordingly. For me the right consistency is that of a thick soup. Adjust your seasonings to taste. add more cajun seasoning and hot sauce is usually what I do and cook for about 20 minutes total DO NOT COVER THE CRAWFISH, they will turn black on you. its done when the tails start to curl.
Really its pretty dang simple. Make a pot of rice and enjoy.
Jeffre Marcel Thibodeaux
Crawfish is best, but you can use shrimp as well.
for every pound of tails you will need the following:
1/2 white onion, finely chopped. I recommend Texas A&M's 1015 onion....Pipe down GA. you can use Vadalias if you can't get 1015's
1/2 Green Pepper or 1/2 bunch green onions, finely chopped. the peppers give a more authentic flavor, but they don't agree with me so I use the green onion. Hey, this ain't rocket science use what ever you like
1/2 Stick of butter. Use REAL butter, not some partially Hydrogenated oil crap
1-4 tbsp plain flour.
Salt, Black Pepper, Red Pepper and Cajun Seasoning (Like Tony's or Emeril's)and some hot sauce (I recommend Tabassco's Habanero (HOT !!!) or Chipotle (Not so Hot) or a local brand, use your imagination here).
Melt the butter in a pan and add the flour until it is the consisteny of powered sugar icing (if you know what I mean), a pinch of salt, 4-5 pinches of black pepper and red pepper to taste. stir the flour in the butter over a medium to med-low heat (Stir constantly) until Golden brown. This is called a peanut butter rue since it is the color of peanut butter. DON'T GO TOO FAST. This is a food of love thing, take your time, the rue is the key, if it gets burned you might as well start over. This is for sure the hardest part to learn.
Saute the onions and peppers in a seperate pan for about 5 minutes just to soften them up and add to the completed rue.
Add the tails, fold them in and add water to the consistency you want. Remember you can always add more. Bring to a boil to check how thick the mixture will get and adjust accordingly. For me the right consistency is that of a thick soup. Adjust your seasonings to taste. add more cajun seasoning and hot sauce is usually what I do and cook for about 20 minutes total DO NOT COVER THE CRAWFISH, they will turn black on you. its done when the tails start to curl.
Really its pretty dang simple. Make a pot of rice and enjoy.
Jeffre Marcel Thibodeaux