Throwdown Etouffee
Ingredients
- 1 lb. crawfish tail meat
- 2 teaspoons of Salt
- 2 teaspoons of Garlic Power
- ½ teaspoon of Cayenne (optional)
- ½ stick of Butter
- 1 medium Yellow Onion
- 2 bunches of Green Onions
- 1 can of Rotel Tomatoes (diced tomatoes w/green chilies)
- 1 can of Campbell's Cream of Mushroom Soup
Instructions
You can use either fresh or frozen tail meat for this recipe. If using frozen tails allow them to thaw at room temperature before proceeding. Running water over the unopened pack can speed up the thawing process quite a bit. That's what I recommend doing cause this recipe is good. Using fresh tails or after the tails are thawed you can season them, toss them well so they all get a good coating of the seasoning. Cover the dish and place the seasoned tails in the refrigerator for a half an hour or so if possible. This allows the tails to soak up the seasoning better.
Get the other ingredients ready now. Chop up the yellow and green onions, get the pot ready, open the cans (don't forget to wash the top off real good before opening). Remember to put the pot of rice on about now. The rice should take about 30 minutes to cook. Ten minutes to get the water to a rolling boil and 20 minutes for the rice to cook. Most white rice is cooked using one cup of rice added to two cups of boiling salted water. After adding the rice lower the heat to a low setting and cook covered for 20 minutes. For this crawfish etoufee recipe you'll need to cook two cups of rice. So double the amounts mentioned. You can also use the Success brand, boil in a bag rice.
Mix up a good green salad with some fresh spinach, lettuce, tomatoes, and cucumbers. A glass of wine also goes real good with this recipe. The best wine I've found to go with this etoufee is Boone's Farm brand Sangria flavor. I ain't no highroller and I don't floor show. Don't forget some bread or rolls to sop the gravy with.
Over a medium high heat, melt the butter in a heavy pot (saucepan) that's big enough to hold what you're going to put in it. Add the chopped onions and saute them till the yellow onion is translucent (that's like waxed paper) and tender. Stir them constantly to keep them from burning. Add the seasoned crawfish tail meat (they're in the icebox, right?) and mix real good. After about a minute, add the can of soup and stir it in real good then add the can of Rotel tomatoes and mix it good. Lower the heat to low/medium, cover the pot and get the plates ready. Stir the etoufee often and simmer over a low heat about 20 minutes. It's done bro.
Serve over a plate of rice and enjoy it with the salad and wine. This recipe also has sight appeal. The colors of the tomatoes, green onions, and the soup make something as pretty as it is good.
*borrowed from Creoleman.com
Get the other ingredients ready now. Chop up the yellow and green onions, get the pot ready, open the cans (don't forget to wash the top off real good before opening). Remember to put the pot of rice on about now. The rice should take about 30 minutes to cook. Ten minutes to get the water to a rolling boil and 20 minutes for the rice to cook. Most white rice is cooked using one cup of rice added to two cups of boiling salted water. After adding the rice lower the heat to a low setting and cook covered for 20 minutes. For this crawfish etoufee recipe you'll need to cook two cups of rice. So double the amounts mentioned. You can also use the Success brand, boil in a bag rice.
Mix up a good green salad with some fresh spinach, lettuce, tomatoes, and cucumbers. A glass of wine also goes real good with this recipe. The best wine I've found to go with this etoufee is Boone's Farm brand Sangria flavor. I ain't no highroller and I don't floor show. Don't forget some bread or rolls to sop the gravy with.
Over a medium high heat, melt the butter in a heavy pot (saucepan) that's big enough to hold what you're going to put in it. Add the chopped onions and saute them till the yellow onion is translucent (that's like waxed paper) and tender. Stir them constantly to keep them from burning. Add the seasoned crawfish tail meat (they're in the icebox, right?) and mix real good. After about a minute, add the can of soup and stir it in real good then add the can of Rotel tomatoes and mix it good. Lower the heat to low/medium, cover the pot and get the plates ready. Stir the etoufee often and simmer over a low heat about 20 minutes. It's done bro.
Serve over a plate of rice and enjoy it with the salad and wine. This recipe also has sight appeal. The colors of the tomatoes, green onions, and the soup make something as pretty as it is good.
*borrowed from Creoleman.com
Recipe Info
Views
426
Date
December 31, 2003
Categories
Seafood