so i know it can’t be just me that gets all kinds of confused with her days when you go on vacation.
i mean like today shouldn’t be thursday in my world. it’s only tuesday. i guess i should be stoked that it’s thursday and not tuesday but i don’t like feeling all confused.
but i guess if i can get confused over what day it is, i should understand how mother nature can get all confused over what the weather is supposed to be like. i mean we’ve gone over how it’s like 80F in october but can i just tell you how hard it is to pack for a vacation with weather that gets all confused….
see i tagged along with my mom and stepdad to disney world and the WIZARDING WORLD OF HARRY POTTER!!! and mother nature decided she would change course after i’d packed. so i show up with nothing but shorts and the temperatures decided to hang out in the high 60s. not cool mother nature. not cool.
ya know what else is all confusing? crawfish etouffee. i mean the dish itself is really straightforward but when exactly am i supposed to share it with you?? see it’s a warm, comforting dish that is perfect for fall / winter but crawfish season is really more like springtime. and since confusion seems to be a thing this week, i figure now is the perfect time.
- 1 lb boiled crawfish tails
- 1/2 c (1 stick) unsalted butter
- 1 small green bell pepper, finely chopped
- 2 cloves garlic, finely chopped
- 2 green onions, minced
- 1 small onion, finely chopped
- 3 stalks celery, finely chopped
- 1 12 oz beer – use a good amber beer
- 3/4 c chicken stock
- 1/8 c dried parsley
- 1/2 tsp salt
- 1/8 tsp cayenne
- in a medium saucepot, melt the butter over medium-high heat. add in flour and cook 2 min, just to get the raw flour taste out of it. add the onion, celery, green bell pepper, garlic and green onions; cook 2 min. add the beer and chicken stock and cook 30 min. add the crawfish tails and cook 15 more min. add the seasonings and simmer for a final 30 min.
- serve hot over rice.
see… this is a seriously uncomplicated dish.
oh and here’s a note… i am aware that boiled crawfish are not as readily available throughout the country like they are in south louisiana. you have a couple options… you can buy a pound of shrimp and put it in a pot with some crab/shrimp boil and boil it yourself. that would work just as perfectly. the other option is if you can find some frozen crawfish. if you insist on going that route, pleas PROMISE PROMISE PROMISE me that you won’t buy the stuff from china. for real. i’m begging you to promise that you’ll buy the stuff from the usa. there are a multitudes of reasons for this but overall, you’ll be getting a better product.
what day is it again?
recipe adapted from: my dad