Hey guys,
Cajun Crawfish Etouffee
Ingredients:
- 1 pound crawfish tails
- 1 stick unsalted butter
- 1 yellow onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 teaspoon Creole seasoning
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped green onion
- Hot cooked rice, for serving
Directions:
Melt the butter in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper and sauté until the vegetables are soft, about 10 minutes. Add the garlic and sauté for 1 minute. Sprinkle the flour over the vegetable mixture and stir to combine. Cook for 2 to 3 minutes, stirring constantly.
Gradually add the chicken stock, stirring constantly to prevent lumps from forming. Add the Creole seasoning, cayenne pepper, black pepper, salt, hot sauce, and Worcestershire sauce and stir to combine. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
Add the crawfish tails and stir to combine. Cook until the crawfish are heated through, about 5 minutes. Stir in the parsley and green onion. Serve over hot cooked rice.
Pastalaya
Ingredients:
- 1 pound sausage, sliced into rounds
- 1 onion, diced
- 1 green bell pepper, diced
- 1 can diced tomatoes
- 1 can tomato sauce
- 1 can chicken broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1 pound spaghetti, broken in half
- 1 cup grated Parmesan cheese
- Chopped fresh parsley leaves, for garnish
Directions:
In a large Dutch oven or heavy-bottomed pot, cook the sausage over medium heat until browned. Add the onion and bell pepper and cook until soft, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken broth, Worcestershire sauce, cayenne pepper, garlic powder, onion powder, oregano, and thyme, and stir to combine. Bring to a simmer over medium heat.
Stir in the spaghetti and bring to a boil. Reduce the heat to medium-low and cover the pot. Cook, stirring occasionally, until the spaghetti is tender and the liquid has been absorbed, about 15-20 minutes. Stir in the Parmesan cheese and top with chopped parsley to serve.
Hope you enjoy these delicious Cajun recipes!
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