My favorite food in the world is Crawfish Etoufee. I absolutely love it and simply cannot get enough of it. My family, being from Louisiana, is a treasure trove of delicious Cajun recipes. Today, I am sharing the best one first. Of course, they are all delicious, so by no means is it downhill from here. I am what you may call, a Crawfish Etoufee elitist. I held out for a long time and would not have have Crawfish Etoufee in a restaurant. For some unknown reason I cracked in grad school and I was not impressed. This recipe is the only Crawfish Etoufee I will eat, so I really hope you enjoy it if you happen to try it. Please please let me know if you do!
1 Stick of butter
1 Green bell pepper
1 Yellow onion
1/2 of a bunch of celery
1-16 oz can of tomato sauce
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1/2 teaspoon of garlic powder
1 pound of crawfish tails (found in the frozen section or seafood section)
1 cup of white or brown rice (white is traditional, but if you want more nutrients go for brown.)
Louisiana hot sauce to taste
Chop onions, celery, and bell pepper. Melt butter/margarine in a large skillet. Add in the onions, celery, and bell pepper. Saute vegetables until onions are translucent. Pour in tomato sauce and one can of water. Add in spices and stir. Bring to a boil. Allow to simmer for 20 minutes.
Add in crawfish tails and allow to simmer for 5-8 minutes.
Cook rice for 20-30 minutes per instructions on rice container. I like to use a double boiler.
Serve over rice with Louisiana hot sauce for some additional heat!