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La Belle Cuisine
Louisiana Real and Rustic
Emeril Lagasse with Marcelle Bienvenu,
1996, William Morrow & Co.
“Believe it or not, this now-familiar crawfish dish was not known beyond
Louisiana until the late 1940s or early 1950s when the oil boom brought
an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in
St. Martin Parish, now home of the world-famous crawfish festival. It was
in this small town on Bayou Teche, or so some food historians tell us,
crawfish étouffée originated. At the time it was unfashionable,
Acadians, to eat mudbugs. Now just about the whole world flocks
Bridge for the rich, full flavors of étouffée. Serve it with
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound peeled crawfish tails
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions
1. Melt the butter in a large skillet over medium-high heat. Add the onions,
celery, and bell peppers and sauté until soft and golden, 10 to 12 minutes.
Add the crawfish, garlic, and bay leaves. Reduce the heat to medium.
Stirring occasionally, cook until the crawfish begin throwing off a little
liquid, 10 to 12 minutes.
2. Dissolve the flour in the water. Add to the crawfish mixture and season
with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
Add the parsley and green onions and cook for about 2 minutes.
3. Remove the bay leaves and serve.
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