So it has been 19 days since I have last posted something. First of all, let me apologize for that. I went on vacation and decided to take about 2 weeks off of everything to just relax, get inspired, and unplug from everything. Oh, did I mention I had to replace my computer because my old one crashed! So unplugging from life was necessary. I think you can understand that. But I do want to share with you some images and memories of my vacation. So I went on a cruise through Carnival with my boyfriend. We went to Cozumel, Mexico and it was super nice.
This was my first time being on a boat and I do get motion sickness pretty easily, but I am surprised to say that it really didn’t get me as sick as much as I thought. For the first day I experience vertigo a bit, but the second day I think I got use to it. But for everyone that told me that you can’t feel the “motion of the ocean” LIED! I felt it, but I felt it the most when we were in the room or if I was in a room where I couldn’t see the water. Other than that, it was a wonderful trip.
Our Port of Call was New Orleans, which is my favorite city in the United States, so far. Of course we had beignets, Po Boys, red beans and rice, coffee with chikory, Eggs Benedict shrimp and grits, and Crawfish Etouffee. That brings me to this recipe. I love crawfish more than I love shrimp….I think. It isn’t as sweet as shrimp and the texture isn’t as “textural” as shrimp (if you know what I mean). Crawfish Etouffee is simple and easy but it tastes like you have slaved over it all day. It takes about an hour to cook and serve. You start out with all the basics of making a good soup or stew. Ya know, butter, onions, pepper, celery, AKA “The Trinity” in food making. Then you add a bunch of spices and the crawfish and you have Crawfish Etouffee. Now, some may say that my Etouffee isn’t as good as it is in New Orleans, but I don’t know. I think it comes very close.
I missed you…alot!
- • 1 stick butter
- • 2 c. onions, chopped
- • 2 stalks celery, chopped
- • 1 green bell pepper, chopped
- • 3 cloves garlic, minced
- • 3 bay leaves
- • 1 lb. Crawfish tail meat
- • 1½ c. water
- • ¼ c. flour
- • 3 tbsp. creole seasoning
- • 2 tsp. cayenne pepper
- • 1 tsp. paprika
- • 1 tbsp. red crushed pepper flakes
- • 1 tbsp. onion powder
- • 1 tbsp. garlic powder
- • 1 tbsp. Worcestershire sauce
- • 1 tbsp. red hot sauce
- • 1 tbsp. bacon fat (optional)
- • 4 c. cooked white rice
- In a large pot, melt the butter. Once the butter has melted add the chopped onions, celery, and bell pepper. Cook the veggies until they become translucent, amount 10-15 minutes. Lastly, add the minced garlic and stir for another 5 minutes. Add the bay leaves and the crawfish and cook for 10 minutes more.
- Add the water and stir. Now, slowly add in the flour. This will thicken up the stew. Stir until the flour has completely dissolved. Add all the seasonings, creole seasoning, cayenne pepper, paprika, red crushed pepper flakes, onion powder, garlic powder, Worcestershire sauce, red hot sauce, and stir completely. If you have some preserved bacon fat, scoop about 1 tablespoon of bacon fat into the stew and stir, if not then don't worry about it. Allow the Etouffee to simmer for 30 to 45 minutes before serving and serve over white rice.