Going Cajun

I have been craving cajun food like crazy-no I'm not pregnant. This is North Texas home of BBQ, home cooking, and Mexican food and NOTHING else. So I have been trying recipes lately because I wanted good Cajun food not this is okay cajun food made at home. So I have been playing with a Crawfish Etouffee recipe and I have made a winner. It's really easy and I made it on the milder side since I just can't seem to handle all the spice after two years of no spicy food. So its pretty kid safe. So I thought I would share since I keep hearing people complain they are in a food rut.


Crawfish Etouffee

1/4 pound butter
3 cups minced onions
1 tablespoon minced garlic
1 teaspoon dried thyme leaves
1 tablespoon all-purpose flour
1 cup chicken stock
1 tablespoon Cajun seasoning
1 teaspoon paprika
1 pound crawfish tails, bag reserved or you can do half crawfish half shrimp or just shrimp
1 tablespoon water
1/4 cup chopped green onions

Serving suggestion: steamed rice or wild rice

Heat butter over a medium heat in a medium saucepot. Add onions and garlic and sauté until onions begin to turn clear. Add thyme and flour and cook for 1 minute, being careful not to brown flour. Add chicken stock, Cajun seasoning, and paprika. Cook for an additional 2 to 3 minutes. Stir in crawfish tails. Rinse out the bag that the crawfish tails were in with 1 tablespoon of water, and add water to pot. Cover and simmer for 10 minutes, stirring occasionally. If making Shrimp Etouffee then simmer for 5 minutes first then add shrimp for last five minutes. Stir in green onions. Serve with steamed rice and steamed broccoli.

Enjoy!