Islander bags those crawfish tails for a favorite meal
Just when I feel as though I can’t eat another oyster, my next favorite season is upon us — crawfish.
Crawfish boils are regular weekend affairs with my family and friends. There’s always that panic that someone might go hungry, and there are usually crawfish left over. So, we peel and bag those tails. They freeze well to be pulled out at various times of the year. One of my favorite ways to use them is in this étouffée. Enjoy.
1 pound crawfish tails
4 cloves chopped garlic
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
2 tablespoons vegetable oil
2 tablespoons butter
4 tablespoons flour
¼ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon garlic powder
Couple dashes of pepper
3 green onions, chopped
Heat oil in pot and add butter. Once melted, add flour. Stir constantly to avoid burning and create a tan roux. Add vegetables and stir until translucent.
Empty tails in a bowl and add 1½ cups of water. Stir, strain tails from water and put aside.
Once vegetables cook down, add the tail water and bring to a boil. Add the seasonings (play with them to your liking) and lower to simmer for 30 minutes.
Add tails and green onions. Mix and cook another 8 minutes. Tails are already cooked — you’re really just heating it up and you don’t want to make them tough. Serve with rice or bread.
I think old school Jiffy cornbread mix is the best. I follow the directions on the box and add to the mixture a 1⁄4 cup of sugar and some chopped jalapeños — to taste — before baking.
Find more on Facebook: Stephanie Vasut Cooks and Eats.