ragin' cajun - etoufee

Crawfish Etoufee

I was introduced to Etoufee by my sister and brother-in-law, Charlotte and Jerry.  Their version is the classic cajun recipe.  I decided to clean it up and bit and happened upon a local's, Holly Clegg's cleaned up recipe. This recipe is my own adaption of  Holly's Crawfish Etoufee recipe.  Holly Clegg is a Baton Rouge resident and author of more than a dozen cookbooks.  I've changed a few of the ingredients to suite my own taste.  Please feel free to do the same as needed.

Makes 4-1 cup servings:

Ingredients:

• 2 Tbsp olive oil
• 3 Tbsp whole wheat flour
• 1 onion, chopped
• 1/2 chopped sweet yellow bell pepper
• 1 tsp Spice World Premium Minced Squeeze Garlic
• 1 cup low sodium vegetable broth
• 1 Tbsp paprika
• 1 12 oz Boudreaux's Brand Crawfish Tail Meat, thawed (or fresh if you like to peel and devein)
• Salt and pepper to taste
• How You Call It Cajun Seasoning to taste
• 1 bunch green onions, stems only, finely chopped
• 2 cups brown rice or quinoa, cooked 
• homemade potato salad (optional)

In a large nonstick skillet coated with nonstick cooking spray, combine oil and flour.  Cool over medium heat until light brown, about 6-8 minutes, stirring constantly.  Add onion, yellow pepper and garlic.  Saute until tender, about 5 minutes.

Gradually add broth and stir until thickened.  Add paprika and crawfish.  Bring to a boil, reduce heat, cover and cook for about 15 minutes, stirring occasionally.  Season to taste.

Add green onions and cook another few minutes before serving.

To serve add 1/2 cup cooked brown rice/quinoa to bowl.  Add 1 cup Etoufee on top of rice.  Top off with a good sized dollop of potato salad.  Enjoy!