My dad and I made this yesterday. It came out pretty good. The portions of each item are not exact, you just kind of throw it together and add stuff if you see fit.
You need:
1/2 stick of butter
1/4 cup of flower
1 Cup of Celery, chopped
1 Cup of bell pepper, chopped
1 Cup of Yellow onion, chopped
Salt and Pepper
Cayenne Pepper Powder
2 teaspoons of minced Garlic
1 teaspoon of lemon juice
1 lb of Crawfish (or shrimp, or sausage)
Parsley (mostly for looks)
a few cups of water
and white rice.
What you do is melt the butter in a pot. Once it is melted dump in the flour. This is what they call the "roux". You want it on moderate heat while doing this. It takes about 10-15 minutes to get it a nice medium brown color. You have to constantly stir it so that it doesn't burn.
Once the roux is done add the celery, onion, bell pepper, garlic, cayenne powder, lemon juice, about a cup of water, salt and pepper. Add the salt, pepper, and cayenne powder to your preference. Keep it on medium heat,uncovered, stirring occasionally. When I did it, i kept a cup of water near by to help thin it out while it was cooking. It should probably take 15 minutes or so if on moderate heat. Once the celery, onion and bell pepper are tender, put in the crawfish and cook for about 5 minutes.
Now all you do is take the etouffee and put it on top of white rice and its ready to go! Remember if you like more onion, or something add it. The portions don't have to be exact
