Who Dat?

CRAWFISH ÉTOUFFÉE

New Orleans. NOLA. The Big Easy. Paris of the South. Saint City. Mardi Gras. Haunted tours. Jazz Fest. St. Charles Square. I could go on & on!

Plain and simple, I’m gonna say it, by far one of the most amazing cities that this country has to offer. You never think that there is someplace this cool in our country...and unless you’ve been there, let me tell you first hand, you must go there once in your lifetime.

The history, the culture and yes… the restaurants and food! It’s like no other!

I’ve had the pleasure of visiting New Orleans quite a few times with my husband who lived and went to college there for four years… I had the advantage of him being my own private tour guide of the city, taking me to places that only “local’s” knew about with the best food! One

of the dishes that I fell in love with while I was there was Crawfish Etoufee.

It’s a Cajun Classic and this is one of the easiest recipes for it out there! The spices, the crawfish, the incredible mix of flavors...serve it over some hot butter rice and I’m not kidding, it may as well be a Mardi Gras party for anyone that eats it!!!

If you’ve never been to New Orleans, after you eat this, you’ll have a great taste of all that this city has to offer! If you have… please, relive it through this dish and I hope you make it out there soon!

This one is for you Who Dats! Win big this weekend!

Crawfish Etoufee

1 Stick of Butter

1 Large Onion Chopped

1 Cup Celery Chopped

1 Green Bell Pepper Chopped

2 Garlic Cloves Minced

1 Pound Crawfish Tails (or shrimp)

1 Bay Leaf

1 Heaping Tablespoon Flour

¾ Cup Chicken, Vegetable or Shrimp Stock

¼ Cup White Wine

1 Tablespoon Old Bay Seasoning

1 Teaspoon Salt

½ Cup Finely Chopped Green Onions

2 Tablespoons Finely Chopped Parsley

Pinch of Cayenne or A couple Dashes of Tabasco

• In a mixing bowl combine the rinsed crawfish with the Old Bay Seasoning. Cover with wrap and refrigerate until needed.
• In a heavy bottomed pot melt the butter and add the onions, celery and bell peppers over medium-high heat. Allow to sauté until they are translucent, about 7 to 10 min. Add the flour and make a roux/mixture out of the vegetables and flour. Cook about 5 more minutes.
• Add the garlic, bay leaf and begin to whisk in the stock & wine slowly. Once incorporated, add Tabasco or Cayenne and Crawfish or Shrimp.
• Season with salt, allow to thicken and cook for approx. 20 minutes.
• Stir in Chopped Parsley & Onions and cook for 2 more minutes.
• Serve over hot butter rice.

EASY RICE RECIPE:

1 Cup Long Grain White Rice, 2 Cups Chicken Stock, ¾ Sick of Butter, 1 Tablespoon Salt. Add All ingredients to a pot bring to a boil. Reduce heat cover and cook for 20 minutes.

OOOOHHH WEEE!!!!

**side note** If you can’t get a hold of Crawfish Tails, you can use shrimp.