CRAYFISH ETOUFFEE
This recipe is a twist on the more usual Cajun- style etouffee- it's served on crisp tortillas and garnished with grated cheese and sour cream! You can substitute uncooked medium peeled and deveined shrimp for the crayfish. The recipe comes from the R.S.V.P. section of an April 1989 issue of Bon Appetit and was requested from the Cafe' Blue Bayou restaurant in Steamboat Springs, Colorado.
Provided by Leslie in Texas
Categories Crawfish
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Dice enough tomatoes to measure 1/2 cup (reserve remainder for another use).
- Melt butter in large skillet over medium heat.
- Add onion,celery and bell pepper and stir until onion is translucent, about 5 minutes.
- Add flour, reduce heat to low and stir 5 minutes; do not brown.
- Mix in garlic,cayenne,thyme,basil and salt and pepper to taste.
- Stir in wine and diced tomatoes and bring to boil.
- Reduce heat and simmer 8 minutes, stirring occasionally and adding tomato juices as necessary to thin sauce.
- (Can be prepared 1 day ahead. Cool,cover and refrigerate. Rewarm over low heat, stirring constantly.).
- Heat oil in large skillet over medium-high heat.
- Add tortillas in batches and cook until golden brown on both sides, about 2 minutes;transfer to plates.
- Add crayfish to sauce and cook 2 minutes; spoon mixture over tortillas.
- Sprinkle etouffee with grated cheddar cheese and top each with a dollop of sour cream and serve.
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tanver shova
[email protected]I made this etouffee for a party and it was a huge hit! Everyone loved it. I followed the recipe exactly and it turned out perfectly.
Shahid khoso
[email protected]This etouffee was delicious! The sauce was rich and flavorful, and the crayfish were cooked perfectly. I will definitely be making this again.
Charnelle Grobler
[email protected]I've made this etouffee several times and it's always a winner. The sauce is so rich and flavorful. I like to add a little extra cayenne pepper to give it a little kick.
Arun Sah
[email protected]This etouffee was easy to make and so delicious. I used frozen crayfish and it still turned out great. The sauce was flavorful and the rice was fluffy.
Lover Gonza
[email protected]I made this etouffee for a party and it was a huge hit! Everyone loved it. I followed the recipe exactly and it turned out perfectly.
Naveed Ahamed
[email protected]This etouffee was delicious! The sauce was rich and flavorful, and the crayfish were cooked perfectly. I will definitely be making this again.
Hadiza HARUNA
[email protected]I've made this etouffee several times and it's always a winner. The sauce is so rich and flavorful. I like to add a little extra cayenne pepper to give it a little kick.
David Escalante
[email protected]This etouffee was easy to make and so delicious. I used frozen crayfish and it still turned out great. The sauce was flavorful and the rice was fluffy.
Terry Mullen
[email protected]I made this etouffee for a party and it was a huge hit! Everyone loved it. I followed the recipe exactly and it turned out perfectly.
Sufia sultana Mukta
[email protected]This etouffee was delicious! The sauce was rich and flavorful, and the crayfish were cooked perfectly. I will definitely be making this again.
GriffMatic1
[email protected]I've made this etouffee several times and it's always a winner. The sauce is so rich and flavorful. I like to add a little extra cayenne pepper to give it a little kick.
UGBOHA EDWIN OMALE
[email protected]This etouffee was easy to make and so delicious. I used frozen crayfish and it still turned out great. The sauce was flavorful and the rice was fluffy.
Bhutto Khan
[email protected]I made this etouffee for a party and it was a huge hit! Everyone loved it. I followed the recipe exactly and it turned out perfectly.
DZINIGO GH
[email protected]This etouffee was delicious! The sauce was rich and flavorful, and the crayfish were cooked perfectly. I will definitely be making this again.
sagir Alam
[email protected]I've made this etouffee several times and it's always a winner. The sauce is so rich and flavorful. I like to add a little extra cayenne pepper to give it a little kick.
AngelaChan Bg
[email protected]This etouffee was easy to make and so delicious. I used frozen crayfish and it still turned out great. The sauce was flavorful and the rice was fluffy.
Kaysheana Wrathall
[email protected]I made this etouffee for a party and it was a huge hit! Everyone loved it. I followed the recipe exactly and it turned out perfectly.
maisa momen
[email protected]This etouffee was so good! I used fresh crayfish and it made all the difference. The sauce was rich and flavorful, and the rice was cooked perfectly. I will definitely be making this again.