Yummy in my tummy Tuesday; crawfish étouffée

    This past month my family and I have been boiling and eating a lot of crawfish! At the end of the day, when we've all had our fill, we put the remaining tails in freezer bags and throw them in the freezer (either peeled or in the shell) to use for future meals. Gumbo, jambalaya, fettuccine, étouffée, etc.,. My, soon to be married, little brother came for a visit yesterday and my husband made the suggestion of cooking étouffée for dinner. Beyond awesome idea for him! Which gave me the idea of making a tiny little tutorial for all of y'all.

      For this recipe we used 6 lbs of already boiled crawfish (boiled in Zatarans crawfish, crab and shrimp boil, you can use whatever boiling spice you prefer, we like ours spicy so that's what we use), that we had frozen. This made a lot! I normally would only use 3 lbs for our family but I wanted to make sure we had enough and with 3 lbs of crawfish it usually serves 8 or 9. The batch I made last night was enough for all 7 of us, for lunch today....maybe for dinner lol and the to freeze for a different night.

    Doesn't it look yummy? It is, trust me. It's so good you'll want to lick the plate!

Crawfish étouffée 

4 sticks of butter

1 large green bell pepper, diced

3 medium onions, diced

3 bay leaves

Garlic, a lot of it probably about 1/4 cup

6 cups of water

6 tbsp of flour

Salt to taste 

Cayenne to taste

Cooked rice

Diced green onion (optional)

Melt the butter on medium high heat then sauté onions and bell pepper for about 10-15 minutes.

    Once your veggies are nice and tender add the crawfish, garlic and bay leaves, stir well so that the crawfish gets covered in everything.

Reduce heat to medium and stir occasionally for the next 10 minutes.

   Meanwhile dissolve the flour in the water and then add to crawfish mix.

Turn your heat down again to low medium and let simmer to thicken up, about 10 minutes. Add your salt and cayenne to taste. Serve either over or under rice. If you choose you can put green onions in it you can either put them in while it's simmering or when your serving...either way it's delicious! How about another look at the deliciousness?

   We like to also put freshly grated Parmesan cheese on top...but that's just us :) serve with a salad to make it healthier (you know cause of all that butter lol) and a nice glass of white wine. I like the Chateau Ste Michelle sweet Riesling. I hope y'all enjoy.

xxoo