Today I took my little girl on a wagon ride to a nearby supermarket that always carries crawfish. Unfortunately I cannot get them live, only pre-cooked. In any case I was in the mood for some sweet etouffe as fall has arrived in Portland so I made the special venture to get these little mud bugs, pre-cooked or not. If you are lucky enough to get these suckers live, boil them before embarking on this amazing recipe. Let's begin:
Extract the meat from 1.5-2lbs crawfish. Separate the tail from the head. Squeeze the tail widthwise and then pull it apart. The meat should come right out. Be sure to devein it like a shrimp, dumbass. Melt 2 sticks of butter in a large pot and add one diced onion, three celery stalks (sliced up, stupid), and all the heads of the crawfish. Most people discard the heads but they are fucking stupid. This is where all the flavor comes from and no one seems to recognize it but me, as usual. After the onions and celery are softened, add 5tbl flour and 1tbl cajun seasoning (paprika, onion, garlic, black pepper, lemon peel, chile pepper, allspice, thyme, cloves, mace, red pepper, bay leaf). Cook for about a minute and then slowly pour in one can of broth, simmer, and reduce heat to low for about 10 minutes. Fish out the heads and add the meat 2 minutes prior to removing from heat.
Serve over rice and garnish with green onions. Kiss my fucking ass New Orleans. Eat it.
Extract the meat from 1.5-2lbs crawfish. Separate the tail from the head. Squeeze the tail widthwise and then pull it apart. The meat should come right out. Be sure to devein it like a shrimp, dumbass. Melt 2 sticks of butter in a large pot and add one diced onion, three celery stalks (sliced up, stupid), and all the heads of the crawfish. Most people discard the heads but they are fucking stupid. This is where all the flavor comes from and no one seems to recognize it but me, as usual. After the onions and celery are softened, add 5tbl flour and 1tbl cajun seasoning (paprika, onion, garlic, black pepper, lemon peel, chile pepper, allspice, thyme, cloves, mace, red pepper, bay leaf). Cook for about a minute and then slowly pour in one can of broth, simmer, and reduce heat to low for about 10 minutes. Fish out the heads and add the meat 2 minutes prior to removing from heat. 
Serve over rice and garnish with green onions. Kiss my fucking ass New Orleans. Eat it.
7 comments:
Those are some big-ass green onions. Almost freakish. Sure it's not celery? Because those are just ginormous, and not in a good way. Do you live near a nuke plant? Wouldn't surprise me if you did, now I'm scared.
Believe it or not those are the small ones. I got these from Safeway but my local hippie market has ones twice the size. Everything is bigger on the West Coast.
Okay, you lost me at extract the meat out of 1.5 to 2 lbs of crawfish --- too much freakin work...
I'm looking at the recipe and thinking 'uuummmm that looks good' then I burst out laughing as I see the words 'kiss my fucking ass.'
You are too funny.
Renee xoxo
OMG can you please make something else so I don't have to see that little dead eye staring at me!
P.S. - you lost me at "pre-cooked".
Looks okay, except I don't eat anything that swims. Ick. But show me a cow, and I'll eat the whole dern thing. keep the delish coming.
looks fab... always wondered what it would look like...
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