I've never made it before and decided I'd make it today, so I picked up a couple pounds that are shelled and packed and frozen.

I've looked at Google and have a good idea how to make it but the amount of ingredients is all over the board.

I've got 2 pounds of peeled tails
Red and green bell pepper
Big yellow onion
Celery
Parsley
Green onion
Seafood stock
Rice
And Cajun seasoning.
Anyone have a tried and true recipe? I don't want to mess it up, the tails were $18 a pound.

Thanks!

Hate to send you to the other side, but there is a really good recipe thread over there. Its a Tony Chacherees

I'll see if I can find it. Thanks

Saw this in a field and stream article while at the eye doctor and snapped a picture to use later. Still never have tried it.

I put a little roux in mine.

you are very helpful, thanks.

I'll post pics, I've got this..

It's not a hard dish to make, it's all about putting in the time to get that roux nice and dark, so time is your friend.

it calls for a blonde roux on a etouffee? No?

this recipe is lacking one ingedient that is the holy trinity.

Yeah no carrots.

The poblano is probably is what would be replacing the bell pepper.

the poblano pepper is my favorite

Crawfish gravy!!

See?

its damn good.

Blonde for seafood, dark for meat.

i guess to each their own but ive never seen any "Blonde" roux anywhere down here on the coast or in lousiana for gumbo or etouffee

I guess you could make it how ever, but this turned out damn good. The wife went back for seconds.

Are you calling Justin Wilson a liar?

^^^^^^^^^ Actually, Justin Wilson wasn't even a full blooded cajun. He was a business associate of my dad and visited in our home several times when I was a kid. He really exaggerated his cajun accent for the cameras. Nice guy.

Yep. Used to do stand up comedy. I sure miss him.

I'll post my new recipe later. I'm making it for supper. This recipe doesn't use a roux, It's a 15 minute etoufee. I normally use roux in my etoufee's, sometimes dark sometimes blonde. Depends on what kinda mood I'm in.

New recipe...

1 pack of Louisiana crawfish tails (store bought),
1 yellow onion chopped,
1-2 red bell peppers chopped,
Few sticks of celery chopped,
1 can Rotel,
1 can cream of mushroom soup,
1 1/4 sticks of real butter,
1 tbs minced garlic,
Cajun seasoning to taste. Freeman's Magic Dust is the bomb, order some it's cheap and my new favorite. Low salt and flavor is awesome.

Melt butter, saute onion until it starts to brown. Add bell pepper & celery and cook until translucent. Add 1 tbs minced garlic, 1 can cream of mushroom soup, 1 can Rotel. Cook for a few minutes. Add crawfish tails, make sure you squeeze all of the fat out of the package. Cook for a few more. Serve over rice with a side of french bread. Top with green onions. Dang good!





I didn't use a roux on this one, but I'll be making it again.