Hello, my name is Chris Clime, Chef at de Cuisine at Acadiana in Washington, D.C. in the heart of the Penn Quarter and we’re showing how to make Louisiana crawfish etouffee. a little bit Aunt Boo's style.
The etouffee has finished simmering so now we’re going to show how we do this here at Acadiana. So when you’ve come in to eat and we’ll show you how we prepare the dish. This is what the etouffee looks like after we’ve cooked it for about 45 minutes, roughly 45, or maybe an hour. You see right here, very rich color, very dark. You don’t want it to look red like as that tomato color into it. It’s more as when roasting and you can see has a nice deep rich dark brown color, okay. Lot of the fat from the heads is going to help too now that we have our fresh crawfish meat.
So, I’m going to go and switch. We’re going to put this in the back here and then we’ll go ahead and we’re going to turn our saute pan on. While I’m waiting for that to get hot. I’m going to show you we have got our fresh crawfish tail meat. We have got it, we have got as much fat from the heads as we can. We have butter, Creole seasoning a little bit of parsley and little bit of cayenne, we use for garnish.
While we’ve been doing this, we have also steamed a little Mahatma long grain rice and the Mahatma Rice is the rice that we get from Abbeville Louisiana, it’s a Louisiana style rice. Standard cooking method two is to one water to rice.
Now our pan is hot, we’re going to add our butter, like a knob of butter. You can see that as we start to sauté, you hear that light applause that’s what you want to hear. You can hear that noise there, that’s great. We’re going add our fresh crawfish tail meat. We’re going to add a little bit of Creole seasoning. We’re going to add a touch of heat to it. A little bit of cayenne we have added already. We’re going to add a little bit Tabasco too, just a touch. You don’t necessarily have to do that, it all depends on how spicy you want it. We’re going to go ahead. Sauté the crawfish, you don’t want to sauté them too much. Can you see the nice colors coming out and that’s what you want, but we don’t want them to be hard because they are already cooked. So we’re just kind of warming them through.
Then we’re going to go ahead and add a little bit fresh parsley and then we take a ladle here and we’re going to ladle some of the etouffee into here, so the etouffee. Okay the etouffee is here. We’re going to turn the heat down little bit. You don’t want to add too much because you really want to have a nice as really etouffee means smothered, so we have a nice smothered crawfish here.
Little bit more of the sauce and now we’re ready to put it in the plate. We have got our rice ready, we’re ready. Now, we’re going to go ahead and we’re going to plate the etouffee. Let me do at the restaurant, so the trick here, we have a little cup here, a little aluminum cup inverted with our fresh rice as you see. So, if you want impress some guests at the house, whatever you do at the family style. You do it inverted casserole dish or anything. This is nice because it’s very portable so you can put this over on top of the rice and then you can pour this over on top as we could see, we just kind of nice. See how nice the consistency is? Really nice and rich, it really is just nice smothered. When you go and put that over, you get the perfect amount in here. Obviously I have had little bit of practice in this dish.
So we got the perfect amount here. Well I’ll put my hands to the side, put that over here. This is what we got. Now before we sell it, we’re going to go ahead and take that aluminum off.
So we have our Louisiana crawfish etouffee here, we’ll take our little, this is our little trick here off, which protects the rice and so you still have the nice, beautiful rice here. We will garnish with some fresh cayennes and little bit of parsley. And in here we have right now, we’re finished. We have our Louisiana crawfish etouffee, Aunt Boo's style.