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Bayou Sam’s Crawfish Etouffee

Yields4 Servings

"a Bayou Sam's Classic, dark, bold and full of louisiana love"

 ⅓ cup peanut oil
 2 tbsp duck fat
 ¾ cup flour, superineWondra
 1 lb crawfish tailmeat, frozen, thawed, liquor reserved
 1 stick unsalted butter
 1 ½ cups texas 1015 onion, diced 1/3"
 1 ½ cups red bell pepper, diced 1/3"
 1 ½ cups celery, diced 1/3"
 8 cloves garlic, chopped
 1 cup heavy chicken stock, plus
 ½ cup dry white wine
 1 tbsp Worcestershire sauce
 1 tbsp Kitchen Bouquet
 ½ tsp cayenne pepper, or to taste
 ½ tsp white pepper
 ½ tsp black Madagascar pepper
 ½ tsp kosher salt, to taste
 ½ tsp thyme
For Crawfish Rub
 ⅛ tsp cayenne pepper
 ⅛ tsp white pepper
 ⅛ tsp black Madagascar pepper
1

First make the roux (the most important ingredient), if you don't want to take the time to make it may I suggest something from the frozen junk section of your favorite grocer. Making a roux is not hard, it just takes a little time and care not to burn the flour. The Roux for a good etouffee should be about moca colored, you can use a penny roux if you are having something a little gamieier, but for this a moca roux is great! So using the Penny Roux recipe below, just cook it until it's the color of a moca instead of an old copper penny. so get a Turbo Dog and make the roux.

2

Place thawed, but chilled crawfish in a bowl add splash of white wine, 1/2 the worcestershire sauce, Kitchen Bouquet and 1/8 teaspoons of cayenne, white and black pepper. Sam's Triple Blast to taste, with a pinch of sea salt. Toss, Let stand.

3

After the Roux is made and the crawfish is thawed and allowed to sit. Heat a large skillet medium to high heat to melt the butter, careful not to burn. Add garlic and saute for a mintue or so, do not burn or brown. Add onion, bell pepper and celery, saute approx 5-6 minutes. Next add all spices. Saute until tender, 5 minutes or so. Add chicken stock, wine, wocestershire, Kitchen Bouquet and half the crawfish liquor. Let reduce by a third. Add crawfish and let saute. Reduce heat and add very small amounts of roux until just thinner than desired consistency, shouldn't be more than a couple tablespoons of Roux. Cover and simmer about 10 minutes, taking care not to burn or get too thick. Should be soupy, but not like gravy, if sauce thickens to much just add water to thin.

4

Serve immediately over par-boiled rice, with a Parisian Bageutte and a good Texas Viognier.

Copper Penny Roux
5

Grab you a couple longneck Blackened VooDoos or TurboDogs to sip on.
Heat a small cast iron skillet to medium heat.
Add peanut oil and duck fat. Let come to temp.
Add flour and stir well to mix.
Reduce heat slightly, as to not burn the flour. Let cook slightly.
Shake and rattle pan to spread out flour and fat mixture. Let cook on low until just bubbling.
Stir, shake and rattle again.
Not letting sit too long at any one time. Keep doing this until your roux has the color you want. You can go from a blonde, to moca to old copper penny dark.

Nutrition Facts

Servings 0