Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Crawfish Etouffee
Serves 20 - (4 ounce portions)

1 lb. Crawfish Tails
1 cup Onion
2 oz. Red Bell Pepper
2 oz. Green Bell Pepper
2 oz. Celery (diced)
2 tsp. Salt
1 tsp. Black Pepper
1 tsp. Cayenne
2 tbsp. Paprika
1 cup Olive Oil
1/4 cup Butter
1/2 cup Italian Bread Crumbs
2 cups Water or Crawfish Stock
1/2 cup Green Onions (chopped)
Rice

Méthode:
Sauté onions, bell peppers (red and green) and celery in olive oil until translucent. Add spices (salt, cayenne, black pepper and paprika) and butter stirring until blended with the vegetables. Add crawfish tails and mix. Allow to cook down for 5 to 7 minutes in a covered pot. Then, breadcrumbs are added stirring and mixing all ingredients together for 2 to 3 minutes. Add water or crawfish stock and let simmer for 15 minutes. Serve over rice.