1 stick butter
2 cups chopped onion
1 cups chopped celery
1 ea chopped red pepper
1 ea chopped green pepper
1 tsp chopped garlic
2 bay leaves
1 lb crayfish tails
2 tbs flour
2 cups chicken stock or water
1⁄4 tsp cayenne
2 tsp salt
3 tbs chopped parsley
3 tbs chopped green onion
Procedure:
1. Melt butter in a large sauté pan aver medium-high heat.
2. Add onions, celery, peppers and garlic and cook until soft.
3. Add crayfish and bay leaves and cook for 5-10 min on medium heat.
4. Dissolve the flour in the stock and add to the pan and season with salt and cayenne.
5. Stir and cook for 5 min or until mixture thickens.
6. Remove bay leaves and garnish with parsley and green onion
7. Serve over steamed rice.
Recipe Type: Authentic2 cups chopped onion
1 cups chopped celery
1 ea chopped red pepper
1 ea chopped green pepper
1 tsp chopped garlic
2 bay leaves
1 lb crayfish tails
2 tbs flour
2 cups chicken stock or water
1⁄4 tsp cayenne
2 tsp salt
3 tbs chopped parsley
3 tbs chopped green onion
Procedure:
1. Melt butter in a large sauté pan aver medium-high heat.
2. Add onions, celery, peppers and garlic and cook until soft.
3. Add crayfish and bay leaves and cook for 5-10 min on medium heat.
4. Dissolve the flour in the stock and add to the pan and season with salt and cayenne.
5. Stir and cook for 5 min or until mixture thickens.
6. Remove bay leaves and garnish with parsley and green onion
7. Serve over steamed rice.
Recipe Author: Hattie’s Restaurant
Chef Jasper Alexander
Chef Background: Graduate of Culinary Institute of America
Previously a chef at Restaurant Zoe
Previously a chef at Ponti Seafood Grill
Previously a chef at Axis Restaurants
Previously a chef at Aureole, NY
Previously a chef at Gotham Bar and Grill, NY
Previously a chef at Gramercy Tavern, NY
Currently a chef at Hattie’s Restaurant, NY
Restaurant: Hattie’s Restaurant, 45 Phila St, Saratoga Springs, NY
Source: http://www.hattiesrestaurant.com/recipe_crawfish_etouffee.pdf