Ragin Blaze Cajun Seasonings with a Southwest Flare - Schrimp, Crawfish, Crab, Fajita and Chili seasonings


Crawfish Etoufee’

Prep Time: 1 Hour
Yields: 6-8 Servings

2 pounds crawfish tails, cleaned
¼ pound butter
1 cup diced yellow onions
½ cup diced celery
½ cup diced green bell peppers
2 tbsps minced garlic
2 bay leaves
1 cup flour
¼ cup tomato sauce
2 quarts crawfish stock or water
1 ounce sherry (optional)
1 cup sliced green onions
½ cup chopped parsley
Ragin Blaze Cajun Seasoning to taste
2 cups steamed white rice

In a 2 gallon sauce pot, melt butter over medium heat. Add onions, celery, bell peppers, garlic and bay leaves. Sauté vegetables for 5 minutes until wilted or translucent. Whisk in flour, stirring constantly until a blond roux is achieved; usually several minutes over medium heat. Blond roux is a mixture of butter and flour, do not overcook roux.
Add tomato sauce into mixture; cooking for 3 - 5 minutes (medium heat), and stir to prevent mixture from burning.
Slowly add crawfish stock or water until a sauce-like consistency is achieved. Add more stock as necessary to retain consistency. Add Ragin Blaze Cajun Seasoning to taste. Bring to a rolling boil then immediately reduce to simmer (low / medium heat) and cover. Cook for 30 minutes, stirring occasionally. Add sherry, green onions, parsley, and crawfish tails. Cook for 5 minutes on low / medium heat and then serve over rice.

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