For ➍100 g butter**
1 large onion, finely chopped
1 bell pepper, seeded & finely chopped
3 garlic cloves, finely chopped
4 stalks of celery, finely chopped
bunch of green spring onions, finely chopped
½ ts salt and ½ ts garlic powder, mixed
1 tbs dried parsley
½ ts chili powder
½ ts pepper
3 dashes Tabasco sauce
500 g crayfish, cleaned*
25 g flour, sifted
20 cl chicken broth (keep an extra 20 cl for adjusting the quantity)
In a large skillet, melt butter and sauté vegetables on low heat, except green onions. Add seasonings and stir well.
Add crayfish* and sauté for 1 m.
Add flour and mix well, and cook 3 more m.**
Add chicken broth. Mix well and simmer 15 m. Add green onions 3 m before conclusion.
Serve over hot (basmati) rice.*** A side-dish of sautéed greens is a good accompaniment, as is a cold beer.
Add crayfish* and sauté for 1 m.
Add flour and mix well, and cook 3 more m.**
Add chicken broth. Mix well and simmer 15 m. Add green onions 3 m before conclusion.
Serve over hot (basmati) rice.*** A side-dish of sautéed greens is a good accompaniment, as is a cold beer.
*You can use prawns, firm fish. Or chicken filets, cut in chunks.
**In the traditional recipe, a white roux is made this way. Then add to the vegetables and crayfish*. Diminish amount of butter for braiséing with 25 g.
***Sauté 4 tbs of finely chopped shallot in 2 tbs olive oil, then add the water, bring to the boil. Add rice and cook.
Crayfish étouffée is a classic Cajun dish from Louisiana, mixing French cuisine, black slaves' traditions and local wisdom.
