CRAWFISH ETOUFFEE

Crawfish Etouffee is a classic Cajun dish that has roots in Louisiana's Creole and Acadian cultures. The dish is said to have originated in the late 1800s when French settlers, who were known for their love of seafood, came to Louisiana. They brought with them their culinary traditions, including the use of roux, a mixture of butter and flour, as a thickener in sauces and stews.

In the bayous of Louisiana, crawfish was a staple food, as it was abundant in the region's rivers, lakes, and swamps. The French settlers used crawfish in a variety of dishes, but etouffee quickly became a popular choice. The word "etouffee" is derived from the French verb "étouffer," which means "to smother." This refers to the cooking technique of slowly cooking the crawfish in a sauce, which gives the dish its rich, creamy flavor.

As the dish evolved, other ingredients were added, including onions, garlic, bell peppers, and celery. These ingredients were used to make the sauce more flavorful, and also to give the dish a bit of color. The sauce was typically served over rice, which provided a perfect contrast to the creamy, spicy sauce.

Over time, crawfish etouffee became a staple in Cajun cuisine and was served at family gatherings, celebrations, and other special occasions. It was also served in restaurants and became a popular dish among tourists visiting the region.

Today, crawfish etouffee is a beloved dish that is enjoyed by people all over the world. It has been adapted to fit different tastes and palates, but the classic recipe remains a staple in Louisiana and a symbol of the state's rich culinary heritage.

INGREDIENTS:

• 1 Cup Chopped Green Bell Pepper
• 1 Cup Chopped Celery
• 1 Cup Chopped Yellow Onion
• 1/4 Cup Minced Garlic
• 3 Each Gunpowder Original Bay Leaves
• 1/2 Cup Gunpowder Original Seafood Seasoning
• 1 Cup Flour
• 1 Can (96oz) Clam Juice - get it here
• 2 Pounds Crawfish Tails
• 1/2 Cup White Wine
• 1 Pound Butter
• 2 Cups Water

Start the Etouffee by first melting the butter in a large pot on medium heat.  Once melted add the Bell Pepper, Celery, and Yellow Onions.  Cook about 5 Minutes stirring occasionally.  Add the Garlic, Bay Leaves and Gunpowder Original Seafood Blend.  Immediately add the flour to begin your Roux.  At this point you need to keep a constant stir on the Etouffee to keep the Roux from burning.

Once the Roux is cooked, it will smell like butter and seasoning and no longer smell like flour, add the white wine.  Keep in mind you want to keep a lighter roux color on Etouffee so don't cook it too long.

Now you can add the Clam Juice and Water.  Stir very well and keep an eye on it for awhile so it don't burn up on ya.  You will want to bring this up to just before a boil on medium heat (about 30 min or so) an lower the heat down a good bit.

Now you can add your crawfish tails and let it simmer and continue thickening, about 15-20 Min.

Now all that is left is to grab some cooked rice on a plate, pour ya some Etouffee on top.  Grab your favorite beer and dig in!