Thursday, January 15, 2009

Crawfish Etouffee

Today marks the first anniversary of Smoky Mountain Cafe. Talk about me being jazzed that you stop by and visit. I would like to thank those of you who comment from time to time and I am especially appreciative to those of you who comment on a regular basis. Your readership has been an inspiration and has kept me going. You are very talented chefs, cooks and bakers. You definitely keep the bar raised. I'm going to post links to some of my favorite recipes from 2008 starting with Breast of Chicken Orleans during the month to reminisce.

Also to celebrate, I'm going to show you how I make Crawfish Etouffee (Ay-too-fay). This is one dish my husband says I TOTALLY NAIL.


When we visited New Orleans in November for Thanksgiving, A.J. and I brought along our large ice chest. On Black Friday, when most people were trampling each other in the department stores, A.J. and I leisurely strolled up and down the aisles of one of our favorite grocery stores. We filled up that large ice chest and both commented, we need to buy a larger ice chest to use when we come down here.
We loaded up on these babies because this is the part of a Cajun's balanced diet. I have been lucky enough to find them in our local Walmart believe it or not. Sadly though they are Chinese crawfish tails and not Louisiana crawfish tails and there is a difference in taste.
I have adapted this recipe from one of my favorite chefs, John Folse.
The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and, in some cases, meat or game.

2 pounds crawfish tails
1/4 pound butter
1 cup onion, chopped
1/2 cup celery, chopped
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
½ cup tomatoes, diced
2 tbsps garlic, diced
2 bay leaves
1/2 cup tomato sauce
1 cup flour
2 quarts crawfish stock or water
1 ounce sherry
1 cup green onions, chopped
½ cup parsley, chopped
salt and cayenne pepper to taste
Louisiana Gold Pepper Sauce
2 cups white rice, steamed

In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Aren't the colors amazing?
Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. I used half chicken stock and half water and it came out fantastic.
Bring to a rolling boil, reduce to simmer and cook 30 minutes, stirring occasionally.
Add sherry, green onions and parsley and cook an additional 5 minutes. Season to taste using salt and cayenne pepper.
Serve over steamed white rice using a few dashes of hot sauce.


A picture is worth 1,000 words!


Thank you from the bottom of my pot,

41 comments:

Andrea said...

Congrats on Smoky Mountain Cafe's year anniversary! You have done a wonderful job...your blog is full of such delicious recipes. Looking forward to year 2! :)

Debbie said...

Happy Anniversary Katherine! You have a wonderful site and I look forward to visiting it every day. You are my inspiration with all your creative dishes. This one looks especially good! Thank you for posting fantastic recipes and I'm looking forward to another year!

gigi said...

As you know I just crack up every time you use the word Etouffee! Brings back such funny memories. I sort of miss Harry calling Shelby that. This actually looks like I could make this. I'm going to check out or Walmart to see if they carry crawfish. Every one arund here would be so impressed if I cooked this, but I'd give you the credit, of course!

Happy Anniversary dear friend! Blog On...

John Roberts said...

Happy 1st anniversary!

When crawfish are not available, Theresa makes this with chicken. It's different, but still great!

Carol said...

That does it........Time for a visit to NOLA and dinner at K-Paul's ! However we are in the Deep Freeze and it's just to cold to cruise the French quarters!
I've been meaning to make my
'Blondie Creole'(crab&shrimp) all week, this gives me a push.
You know I take a cooler too so I can load up at Whole Foods Market!
CONGRADULATIONS on 1 year!

Aggie said...

Oh Happy Happy 1 year!! You know I just love your blog and everything you cook up on here!

I visited New Orleans many years ago, actually for a job interview right after college, and was lucky enough to hang with some locals at a backyard crawfish boil. Fell in love with the food...I can NOT wait to go back and experience some more. This recipe looks amazing and something I would love to cook at home, I have to check around to see if I can find some crawfish tail.

Keep the yummy food coming Katherine!!

Susan D said...

Oh Katherine how marvelous that you have been sharing your fantastic recipes for a whole year. Thank you for your diligence. I always look forward to your postings. Blessings, Susan

Rosa's Yummy Yums said...

Oh, that looks really delicious and so comforting!

Congratulations and keep up with the great work!

Cheers,

Rosa

Maria said...

Yahoo for one year!! I just love your blog! Keep the posts coming!! I am loving this recipe!! The bigger the pot, the better!

April said...

Happy Anniversary! Can't wait to see what this year brings!

5 Star Foodie said...

I just love Crawfish Etouffee - looks wonderful! Happy anniversary for your blog!

Elra said...

Wow...wow...woow Katherine,
Crawfish Etouffee sounds so delicious. I had this when I visited New Orleans years ago. I know how delicious it is.
Cheers,
Elra

Pam said...

Happy Anniversary! I've never had crawfish but this recipe makes me want to try them. Delicious.

Veronica said...

Happy Blogiversary! You should be very proud...you have a wonderful blog!

Marjie said...

Happy Anniversary, Katherine! Your last picture does indeed say everything we needed to know about the final product!

Reeni♥ said...

Happy Blogging Anniversary. Your Etouffee looks so amazing. I would love a bowl of that right now to comfort me from the cold and snow. Have another great year!!

Calm In The Kitchen said...

I visited New Orleans YEARS ago when I was a freshman in college and back then I wasn't as much of a foodie as I was, well let's just say I enjoyed the nightlife! I hope to visit again and take in all the great food that the region has to offer.

Happy Blogging Anniversary! I love visiting your site. Keep up the inspiration!

Bridgett said...

Oh wow, congratulations on your anniversary, Katherine! I passed mine a a couple months ago and totally forgot about it! Anyway, this dish looks amazing and completely comforting. I could use this today.

TavoLini said...

Congrats!!!

Etouffee is a dish I had NEVER had until I moved south in 2004 and met a few kids from Mississippi and Louisiana--and they SCHOOLED me ;)

I'm going to try this as soon as I find some crawfish--regardless, I think they will be skeptical of my yankee ways...

Lanny said...

Happy Anniversary!
Thanks for sharing so many great dishes!

Cheryl said...

Happy Anniversary, my one year is in April! I have never had Etouffee but it sure looks amazing! send some my way please :)

david mcmahon said...

Congratulations on the anniversary.

The recipe sounds great - I just did a great Aussie BBQ today and I'm still in awe of what your recipe sounds like!

Priscilla said...

Congrats on one year! This Crawfish Etouffee looks yummy, hope you 2nd year is better than the first!

Greg C said...

Ok I am going to save this recipe until I can make a trip to Wodbine Ga and get some crawfish. I am however going to use your pizza dough recipe this weekend. Wish me luck. Everything you cook sounds so good.

pigpigscorner said...

Congrats! The crawfish etouffe looks amazing! I've never had etouffee before but it sure sounds great!

Geri said...

Congrats on the anniversary! I love crawfish, so this sounds like a geat dish.

Peter M said...

Katherine, congrats and many more delicious deishes...glad to have found your blog.

The Etoufee is one hand-blender away from being a Bisque...one of the tastiest soups around.

Dawn said...

A huge congrats to you!
This is the perfect dish for celebrating. I have to totally agree with your hubby--you did nail this one. Looks insanely good!

Natashya said...

Congratulations on your anniversary!
This dish is something new for me, I might just have to travel down south...

Hudson said...

Happy Anniversary to you on this fabulous blog!!! Keep up the incredible job. Hudson and Mary Jo

Paula said...

Happy blogiversary! Wow, this is an awesome recipe! I've never had this, and boy oh boy I sure wish I had some right now. I've heard of it, but didn't know what all the ingredients were. What is that Louisiana Gold Pepper Sauce? Mmmmm. I've never been to New Orleans, but would love to visit. I think it's great that you and your hubby loaded up on your favorite items when you went for a visit.

The Blonde Duck said...

Happy Anniversary! I love visiting you. You're such a wonderful Invisible Friend. I like you. :)

Kim @ Forever Wherever said...

Yum! That looks amazing! Congratulations on your blog! I'd love to have you join us for our Tasty Tuesday blog party one day! Your recipes are great!
-Kim

Jenny said...

Yeah, one year! You always cook up beautiful dishes congrats on a great year! This dish is no exception, beautiful!

Pam said...

Happy Anniversary!!! I want some crawfish etouffee now!

Lucy said...

Happy Anniversary!!! Your Etouffee looks amazing... I've need to check my local haunts to see if I can find crawfish tails...

Greg C said...

Todays the day I make your pizza dough recipe. Right now I am making cinnimon rolls from scratch. Let's hope they come out good. My family will be up soon and I am hoping that the smell wakes them up. :)

The Blonde Duck said...

Present for you on my Sunday blog!

lagirl said...

Congrat's Katherine!!
You have a wonderful Blog.

Loved the photo's.
I have the same placemats. LOL You'r husband is one lucky man to have you to cook for him. Glad my husband doesn't know about your Blog - he'd expect more from me if he did. Yikes!

Make a Roux said...

Happy, happy anniversary! I can't tell you how much I appreciate your blog and how often it brings a smile to my face. Your recipes are always awesome! Thank you for being out here in the blogosphere!

Cris said...

Oh my... Tastes goooOod!