- 1/4 pound butter
- 1 cup onion, chopped
- 1/2 cup celery, chopped
1/2 cup green bell pepper, chopped
- 1/2 cup red bell pepper, chopped
1/2 cup tomatoes, diced
- 2 tablespoons garlic, diced
- 2 bay leaves
2 pounds crawfish tails, cleaned
- 1/2 cup tomato sauce
- 1 cup flour
2 quarts crawfish stock or water
- 1 ounce sherry
- 1 cup scallions,
- 1/2 cup fresh parsley, chopped
- Salt, to taste
pepper, to taste
- 2 pounds Idaho® Red New Potatoes, quartered
- 1 (3-ounce) crab-boil
- 3 tablespoons liquid crab-boil seasoning
tablespoons kosher or sea salt
- Vegetable oil for frying
Poutine Potatoes (see recipe)
- 8 ounces pepper jack cheese, shredded
- Crawfish Étouffée (see
- Scallions, sliced, for garnish
- In a 2-gallon stockpot, melt the butter over medium-high heat. Add the
onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until
vegetables are wilted, 3 to 5 minutes.
- Add the crawfish tails and tomato
sauce and stir well into the mixture to combine.
- Using a wire whip, blend
the flour into the crawfish-vegetable mixture to form a roux.
- Slowly add
the stock or water, a little at a time, until a sauce consistency is
achieved. Continue adding more stock or water as necessary to retain the
consistency. Bring to a rolling boil, then reduce to a simmer and cook for
30 minutes, stirring occasionally. Discard bay leaves.
- Add the sherry,
scallions and parsley and cook an additional 5 minutes.
- Season to taste
with salt and cayenne pepper and reserve warm.
- Cover the quartered potatoes with water in a large pot. Add the
seasonings and salt. Bring to a boil and let boil for 2 minutes. Turn off
the heat and let sit in cooking water until potatoes are just done but not
overcooked, about 10 minutes.
- Drain potatoes and let cool on a sheet pan.
Heat the oil to 350°F in a deep, heavy-bottomed pot. Fry the potatoes until
golden brown and crisp, about 2 minutes.
- Cover fried potatoes with shredded Pepper Jack cheese and generously
spoon crawfish étouffée and sprinkle scallions over the top. Serve
Recipe and photo courtesy of: Idaho® Potato Commission and Micah
Martello, Fete au Fete at St. Roch Market. New Orleans, LA.
Used with permission.
Cajun Recipes-Cajun and Creole Recipes