How to make New Orleans Crawfish Etouffee

New Orleans Native Charlie Andrews Gives a demonstration on how to make one of New Orleans most popular dishes Crawfish Etouffee. It serves 4 people. Etouffee is a dish found in both Cajun and creole cuisines down in Louisiana. It is typically served with shellfish over rice. It also employs a cooking technique known as smothering another popular method used in the Cajun and creole cuisines down in Louisiana. Crawfish Etouffee is most popular in New Orleans. This New Orleans classic is made with a peanut brown colored roux along with a crawfish stock made with freshly boiled Louisiana crawfish. We take onions, celery, bell pepper, garlic and we sauté that until it is a nice toasty brown color. Then we add the roux and crawfish stock along with my favorite New Orleans seasonings. We let that simmer for a few minutes then we add the crawfish tails and let that Smother in a covered pot for 10 to 15 minutes and there you have it ladies and gentlemen, a New Orleans classic. Hope you'll be able to give this recipe a try!

Crawfish etouffee recipe link
https://www.charliethecookandrews.com...

To purchase the Crawfish tails
https://www.lacrawfish.com

Tony Chachere's creole seasoning
http://www.tonychachere.com/

To buy Chef Paul Prudhomme's Seafood magic
https://magicseasoningblends.com/

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