1/2 cup roux * 1/2 cup finely chopped onion 1/2 cup finely chopped celery 1/2 cup finely chopped bell pepper 1 small can diced rotel tomatoes or other canned spicy tomato 2 cups water 3 lbs of cleaned crawfish meat 1 tsp. each salt, pepper, garlic powder dash of cayenne 1 cup finely chopped green onion tops for garnish Directions: * Make a roux by browning "slowly" in a small iron skillet ...1/4 cup oil and 1/4 cup flour
until it is dark brown. Do not rush this. Add chopped white onions and bell pepper. Next add
rotel tomatoes, water and seasoning. Stir very well over medium high heat. Cover and reduce to
low and simmer for about 15 minutes. Add crawfish tail meat.... and raise heat to a slow boil.
Cook for about 5 to 10 minutes. Take off the heat , Cover and let set while you cook a pot of
white rice. (About 3 cups of raw rice, 6 cups water, salt, and butter )Serve over the 'cooked' white
rice and garnish each bowl with green onion.
What's the difference between etouffee and gumbo? The difference between the two may be as subtle and varied as the many spices in Cajun cooking itself.
"Etouffee" comes from the French word for smother, stew, or braise. Seafood is smothered in a tangy
tomato-based sauce. "Gumbo" is a corruption of the African name for okra, one of the vegetables
used as a thickening ingredient in gumbo.
The fundamental difference between the two is that etouffee is always served as an entrιe, while
gumbo is classified as a soup. Of course, a soup can be a main dish too, especially when it's as
hearty as a traditional gumbo. Both dishes can be served over rice, and both can have a thick
broth or a stew-like consistency, though gumbo is typically more liquid.
Etouffees are commonly made of seafood -- usually just one type at a time, such as a crawfish etouffee.
Gumbos may contain seafood, poultry, and other meats, often with several varieties mixed in.
Chicken and andouille sausage gumbo is a classic combination.
Like most Cajun recipes, etouffee and gumbo start with a roux, a mixture of flour and fat that is slowly
cooked until it browns. Many gumbo recipes call for a dark roux that has been carefully browned
to a peanut-butter color. This gives the gumbo a smoky, nutty flavor. Etouffees tend to
use a light roux made with butter, which adds richness to the dish.
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