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Serving: Central

Ned Darbonne’s Crawfish Étouffée

For four folks or three Cajuns (we really like dis stuff):

2 lbs. Louisiana crawfish tails

2 sticks of butter

2 medium onions

1 small bell pepper

1 rib of celery

2 cloves of garlic

2 bay leaves

1 tablespoon of Tony Chacheres’s creole seasoning or equivalent

1/2 teaspoon of Cayenne pepper, 1 teaspoon if from Louisiana

1 heaping tablespoon of corn starch dissolved in cool water

• Melt butter in an alloy or steel pan. Cast iron turns the tails blue. Blue seafood is an unacceptable color for most folks.

• While butter is melting, not burning, chop all your vegetables.

• Add vegetables and sauté until they start to become clear.

• Add dry seasoning.

• Add tails and only cook for 10 minutes under medium heat; they are 90 percent water and will just about disappear on you.

• Add corn starch dissolved in cool water to thicken (tighten’ if Cajun) to desired consistency.

• Serve over Mid-South grown rice.

• Despite current beliefs not every Cajun dish starts with a roux.

• Serve with a bottle of your favorite Louisiana hot sauce; there are a lot of displaced Cajuns across this great land, and one is never quite certain of his ancestry.

TAGS: Beef
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