Our neighbors held their annual crawfish boil this summer and I am so delayed in posting that I am just now getting to share with you. It is such a fun event....great food, fine wine and beer, wonderful neighbors, great conversation and lots of laughter! I am blessed to have so many great neighbors.
The crawfish is shipped in from Louisiana each year and even though this happens in the heat of our summer, the cooking crew hits the patio outdoors with huge pots and paddles to prepare the crawfish, shrimp, sausages, potatoes and corn for the feast!
The meal was delicious! The next day my neighbor came over with a large zip lock filled with crawfish and shrimp. I immediately knew what our dinner was going to be!
Crawfish and Shrimp Etouffee
adapted slightly from Emeril Lagasse
1 stick unsalted butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
1 pound peeled crawfish tails
10-12 large shrimp, peeled and deveined
2 tsp minced garlic
2 bay leaves
1 Tbsp all purpose flour
1 cup water
1 tsp Kosher salt
Pinch of cayenne
2 Tbsp finely chopped parsley
3 Tbsp chopped green onion
Melt the butter in a large saute pan over medium high heat. Add the onions, celery and bell pepper and saute until the vegetables are wilted, about 10 -12 minutes.
Add the crawfish, shrimp, garlic, and bay leaves to the vegetable mixture. Reduce the heat to medium. Cook the mixture for another 10-12 minutes, stirring occasionally.
Dissolve the flour in the water. Stir it into the crawfish mixture along with the salt and cayenne. Continue stirring until the mixture thickens, about 4-5 minutes. Stir in the parsley and green onions. (Reserve a few teaspoons of parsley and green onion to use as garnish.) Cook for an additional 2 minutes. Remove the bay leaves.
Serve the etouffee over steamed rice.