One of the signature dishes of New Orleans, crawfish étouffée, savory and spicy, is loved here in Texas, too. We even have quite a few transplants from the Fisherman’s Paradise. Our most favoritist person, Brenda Lea, found this recipe on a recipe card at the Safeway many years ago, and her étouffée has been a favorite around here at get-togethers and covered dishes. This recipe was prepared by Annette Reddell Hegen, Marine Advisory Service, Texas Agricultural Extension and Sea Grant College Program, Texas A&M University, with the cooperation of the Texas Parks and Wildlife Department.
Here is one variation of étouffée with a few shortcuts. The results are rich and delicious.
| 2 lbs peeled crawfish tails | 1/2 cup vegetable oil |
| 1 tsp salt | 1/4 cup each f chopped celery, onion, bell pepper and fresh parsley |
| 1/2 tsp cayenne pepper | 1 can (10-1/2 ounce) vegetable soup, puréed in blender |
| 1/2 tsp white pepper | hot cooked rice |
| 1/2 tsp black pepper | |
| 1/2 tsp dried thyme leaves | |
| 1/2 cup flour |
Combine dry seasonings in small container and set aside. In cast-iron skillet, heat oil until very hot. With wire whisk, combine flour and stir constantly until dark brown and smooth. Be careful not to scorch. Reduce heat and stir in vegetables and seasoning mix. Add water to puréed soup until it equals 2 cups. Add this mixture and crawfish to skillet. Simmer for 10 minutes. Serve with hot rice. Makes 5 to 6 servings.
