Harvest Sunset 3 column

Sunday, February 5, 2012

Our Superbowl Dish Today -Emeril's Crawfish Etouffe

Today my husband and I are going to a neighbor friends for the Superbowl game this afternoon. He is a HUGE NY Giants fan so he is beyond thrilled they are in the game! We always try and bring a dish to our get togethers and this time wanted to try something new. We found this recipe today online and it is awesome!! Especially after neither of us even attempting to make a crawfish etouffe, I was impressed how well it turned out. I can't take credit for it though, my hubby made it all himself :) It came out so delicious I just had to share!

Emeril Lagasse's Crawfish Etouffe

1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment

In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.

Stir in the parsley and remove from the heat.

Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

There are actually a few different versions of his etouffe that we found. This one was featured on his show Emeril Live.

YUM-O! This recipe makes a pretty large pot of etouffe. I'm so glad there are some leftovers for tomorrow!

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