Kenneth Temple's Crawfish Etouffée | An Introduction to Cajun and Creole Cooking | Food Network

Описание: Crawfish Etouffée is built with layers of flavor starting with a perfect roux, special spice mix and the trinity of onions, bell pepper and celery!
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.

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Crawfish Etouffée
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 25 min
Active: 15 min
Yield: 6 servings

Ingredients

1/2 cup canola oil
1/2 cup all-purpose flour
3 stalks celery, chopped
1 medium Spanish or white onion, chopped
1 bell pepper, chopped
2 to 4 cloves garlic, finely chopped
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon white pepper
Kosher salt and freshly ground black pepper
3 to 3 1/2 cups low-sodium chicken stock
2 pounds peeled crawfish tails
1 bunch green onions (3 to 4 bulbs), sliced (about 3/4 cup)
4 cups cooked rice, for serving
Hot sauce, for serving

Directions

Heat the oil in a 12-inch cast iron skillet or large cast-iron skillet over medium-high heat until the oil begins to lightly smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Turn off the heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, thyme, white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the skillet, a little at a time, to build flavor (see Cook’s Note).

Whisk in the stock 1 cup at a time, making sure it is incorporated and smooth. Bring to a boil, then cook until slightly thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook until they tighten in appearance, 2 to 3 minutes. Turn off the heat, then stir in half of the green onions. Serve immediately over fluffed rice with hot sauce and garnish with the remaining green onions.

Cook’s Note

Seasoning the vegetables a little at a time with the savory seasoning at each stage builds and deepens the flavors of the étouffée.

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Kenneth Temple's Crawfish Etouffée | An Introduction to Cajun and Creole Cooking | Food Network
   • Kenneth Temple's Crawfish Etouffée | An In...