Sunday, January 24, 2010

Hoping for a Black and Gold Superbowl

The Saints vs. Vikings game is almost upon us. We've got on our jerseys and black and gold beads, drinking our Dixie beer, and havin' us some crawfish etouffe to get ready. You'll love this one; I guarantee!

Kjun's Crawfish Etouffee

2 lbs crawfish tails, with juices/cleaned
1 stick butter
1 cup diced white onion
1 diced green bell pepper
1 diced red bell pepper
1/2 cup diced celery
2 Tbsp minced garlic
2 bay leaves
1/2 cup diced tomatoes
1 cup flour
1/2 cup pureed tomatoes
1 quart chicken stock
1 quart water
1-2 oz sherry
1 cup sliced green onions
1/2 cup chopped parsley
Cajun seasoning to taste
Louisiana hot sauce to taste
Cooked long grain white rice



1) In large dutch oven or saucepot, melt butter over medium-high heat. Add onions, peppers, celery, garlic, and bay leaves. Saute 3 minutes. Stirring often, add in tomatoes and continue cooking until onions are clear.

2) While the vegetables are cooking, puree the other half of your tomatoes. You could also use canned tomato sauce, or if you are using canned diced tomatoes you could puree the rest of them. Set aside.

3) Whisk in flour about a Tbsp at a time, stirring constantly. Continue cooking until you achieve a blonde roux (a light golden brown). Be careful not to burn the roux! It should be a thick paste at this point, but if you can't stir add just enough of the chicken stock to make it work.

This is about the color you are looking for. Make sure you are stirring!

4) Once you get the color you want, add in the tomato puree and crawfish tails (juice and all). Stir, stir, stir, and cook for another 5 minutes. Is your arm tired yet?

5) Add in the chicken stock. Does it look like a sauce now? If not, add water until you achieve a sauce-like consistency. Bring to a nice rolling boil. Reduce to a simmer and cook for about 30 minutes, stirring every few minutes (scrape bottom and sides).

6) Now for the seasonings. Add sherry, green onions, and parsley. Cook for another 5 minutes.

6) Season generously with creole seasonings and Louisiana hot sauce. Taste and repeat if necessary.

7) Serve with a nice scoop or rice and maybe some more hot sauce.

And for dessert...

KING CAKE and hopefully a sweet Saints victory. WHO DAT?!


  1. Now this is mouthwatering. This is awesome crawfish recipe. If you wont mind I'd love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it's all set, Thanks!

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