A couple of weeks ago, Hubby Bryan and I admired some crawfish in the seafood case at a Twin Cities grocery store. I have to admit that I’ve never bitten the head off one of the mud bugs, although I remember distinctly the first time I ever saw someone do so — while dining at a restaurant in Little Rock, Ark., many years ago.
Since it’s doubtful that crawfish are to be found in any of our local groceries (although you might find a few crawfish cousins lurking in the depths of Mudhole Bay), a southwest Minnesota etouffee would likely feature all shrimp. Thanks again to Cindy Cheramie and Kevin Lease for sending the recipe.
Crawfish and/or Shrimp Etouffee
½ cup butter or olive oil
1 cup chopped onion
½ cup chopped celery
1 cup chopped green onions
1 tablespoon garlic, minced
2 tablespoon flour
1 can diced tomatoes
2 cups liquid (use liquid from tomatoes and add white wine and water for rest of measurement)
2 teaspoons salt
1 teaspoon black pepper
Dash of cayenne pepper
1 tablespoon Worcestershire sauce
1 pound crawfish tails and/or 1 pound peeled, de-veined shrimp
Sauté onion, celery, shallots and garlic in oil. Stir in flour and cook until brown. Add tomatoes and simmer 5 minutes. Blend in liquid and simmer 10 minutes. Add salt, pepper, cayenne, Worcestershire sauce and crawfish/shrimp. Cook on low heat for an additional 15-20 minutes.
Hint: Wait to taste until finished cooking as seasonings are absorbed slowly.
Serve with white rice and French bread.