Crawfish Etouffee

Crawfish Etouffee

Crawfish Etouffee

A Louisiana etouffee is a dish made with roux and shellfish like this rich crawfish etouffee by Chef Mike Beadles, head chef for the Tampa Bay Buccaneers, and Blair Licht, wife of Bucs GM Jason Licht. This segment of Cooking the Licht Way highlights another simple and healthy recipe cooked perfectly with Natural Gas.

 

CRAWFISH ETOUFFEE

 

Crawfish Etouffee
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Ingredients
  1. 1 oz. olive oil
  2. 1 ½ cups onion, diced
  3. 1 cup celery, diced
  4. ¾ cup green bell pepper, diced
  5. 2 teaspoons garlic, chopped
  6. 1 tablespoon paprika
  7. ¼ teaspoon white pepper
  8. ¼ teaspoon black pepper
  9. 1/8 teaspoon cayenne pepper
  10. ¼ cup flour
  11. 2 cups seafood stock
  12. 1 ¼ pounds crawfish
  13. 3 tablespoons butter
  14. ½ cup scallions, chopped
  15. 2 tablespoons basil, chopped
  16. 1 tablespoon parsley, chopped
Instructions
  1. Heat oil in sauce pan over medium heat, add onions, celery, bell pepper and garlic. Cook until soft, about 5 minutes.
  2. Add paprika through cayenne pepper and incorporate completely; sauté for about 1 minute.
  3. Add flour and stir until incorporated.
  4. Add seafood stock and stir until fully incorporated with no lumps. Bring to simmer and add crawfish. Simmer for 10 minutes.
  5. Finish with butter, scallions, basil and parsley. Serve over cooked rice.
Notes
  1. All recipes are courtesy of Chef Mike Beadles.
  2. Mike Beadles is the head chef of the Tampa Bay Buccaneers.
  3. Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.
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