Antenna Guru

RF is not 'black magic' – It's Synthesis, Optimization, Analysis and Realization.

Tag Archives: Crawfish Étouffée

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AntennaGuru’s Crawfish Étouffée

1c olive oil
1 lg. onion, finely diced
1 bell pepper, finely diced
1 stalk celery, finely diced
2tbsp minced garlic
1tsp paprika
1tsp cayenne
1tsp black pepper
5 cubes chicken bullion
7c water
2lb crawfish tails
2c light roux
1tsp butter flavoring
Tony Chachare’s Creole Seasoning to taste

Love risks all. 

My wife loves Crawfish Étouffée. She loves it her way, which is not like the Étouffée that’s usually on the menu. More like a bisque, perhaps. Spicier. We go around hitting Cajun restaraunts and if it is on the menu, she interrogates the waiter: Is it dark or light? How thick? What spices do y’all use?

A previous lover made Étouffée for her and –it was the only thing he ever did right evidently but– his Étouffée was perfect. I will mess around in the kitchen and cook stuff for her, but Étouffée?

Neaux Oués! :p

The other day I made crawfish artichoke bisque for her and served it over rice. She’s a nurse who works weekends, sometimes sixteen hours straight, and I like to have something warm and tasty prepared for her when she comes home. Good food helps her to tell me about her day. She spooned the bisque, spooned again thoughtfully and said, “This is pretty close to Étouffée! I want you to make me Étouffée!”

I shrunk from the challenge.

Last Sunday was “a sixteen.” She knew she was going to have a couple of challenging patients. Ten o’clock came and I began to be mindful that “The Nurse” would be home in an hour or two (or three). I said a prayer for her safety (I do that a lot for her… or me) and began moving about the kitchen, perusing pantry and fridge.

And I began getting this crazy idea that I should attempt Étouffée.

So I got down the Prejean’s Cookbook and found their recipe. It’s on p. 81 in Seafood, not in Soup, and it doesn’t show up in their index. I have made enough stuff in the Cajun kitchen that I can roughly recognize how something will taste like, based on the recipe. This wasn’t it. Oh, crap.

I started sautéing the holy trinity with the garlic and praying about roux. My Cajun is less French and more Mediterranean because I eschew butter for olio d’oliva, but then unable to transfer conviction for my heart onto my palate, I add back butter flavoring.  So my roux is olive oil and flour, like vegetarian brown gravy.

I had the rice boiled and the Étouffée thickened when my beloved dragged herself home at two a.m. “It’s not quite thick enough,” she said, “but the flavor is…”

“Perfect.”

I love her so!

I’ll get it next time; I’ll add just a bit more roux.

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