So I was in the mood for something Cajun, but I didn't want to spend a lot of time on supper. Wednesday night was one of the first chill nights in a long time, where I didn't have to spend it alone or snowed in.
So I started with the basics, and I sauteed onions, sweet red peppers, and garlic in my sauce pan, and began mixing in my spices as the veggies began to caramelize. I usually don't use kit spices, because they never really have the flavor that I am looking for. I then added about a cup of heavy cream, I don't use a lot of oil like the real Cajun recipes, because its just too fatty and spicey. The cream cuts the heat and gives it a sweet heat flavor, and is easier on the stomach and digestive tract. Once the sauce was starting to set and thicken. I added red pepper flakes, more pepper and cajun seasoning, and a bunch of tobasco, and 1lb of crawfish tails. I am happy that the packaged crawfish tails are available in Nashville, but these were some real one from NOLA.
I simmered the Etoufee until it was thickened and a nice bright orange color with the red oil rising to the top. I am not a big rice person, so I sauteed some frozen potatoes and drowned the potato cubes in the Etoufee. I plated the dish, garnished with parsley flakes and pepper.
And there it its!!
