Big Easy Foods Louisiana Cuisine

  What is Louisiana Crawfish Etouffée Picture is for serving suggestions only      Crawfish étouffée originates from Louisiana  Particularly within Cajun and Creole cuisine. The dish has deep roots in the cultural melting pot of the region, influenced by French, Spanish, and African culinary traditions. The term "étouffée" means "smothered" in French, referring to the cooking method where the main ingredient is cooked slowly in a flavorful sauce. Crawfish, a popular seafood in Louisiana, is typically used in this dish, especially during crawfish season in spring. Étouffée is often served over rice, making it a hearty and comforting meal that embodies the spirit of Louisiana's vibrant food culture. Étouffée or  slow simmering The cooking method significantly impacts the flavor of crawfish étouffée in several ways: Roux Creation : The process starts with making a roux, where flour is cooked in fat (usually butter) until it reaches a deep brown color. This enh...

  Big Easy Crawfish Étouffée minutesminutTotal: Crawfish Étouffée  is a traditional Cajun dish that is usually served over rice with tender crawfish tails cooked in a flavorful roux-based sauce. As the phrase "étouffée" implies "smothered," Cajun-style  crawfish smothered in spicy broth, cooked slowly with the lid on. Ingredients: 1/4 cup unsalted butter 1/4 cup all-purpose flour 1 cup chopped onion 1/2 cup chopped green bell pepper 1/4 cup chopped celery 2 teaspoons minced garlic 2 cups seafood or chicken stock 1 teaspoon Kosher salt Freshly cracked black pepper, to taste 1/4 to 1/2 teaspoon Cajun seasoning 1 pound of Louisiana crawfish tails, with fat 1 tablespoon chopped fresh parsley, plus extra for garnish 1/4 cup sliced green onion, plus extra for garnish warm, cooked rice Directions: 1. You will need to chop the trinity (onion, green bell pepper, and celery), parsley, and green onion. Place garlic in a bowl and mince it. 2. A roux can be made by melting butte...