Etufe with crayfish recipe | Grand Culinary - ReCiPes
Stock Foto Etufe with crayfish

Etufe is a classic Creole vegetable stew with cancerous tails in a thick velvety sauce. Start cooking with pasta ru based on butter and flour and gradually add the rest of the ingredients: vegetables, spices and, finally, cancer tails with fresh herbs. The vegetable base is made up of fresh tomatoes and the “holy trinity” of Creole cuisine – green bell peppers, petiole celery and onions. Together with spices, they give the sauce an unusual aroma. Etufe is traditionally served with boiled white rice, but you can just enjoy it by dipping fresh white bread with crust in the sauce.

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Time: 1 hour. 50 minutes
Complexity: easy
Servings: 8

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 0.9 kg cancer tails, with fat
  • 6 garlic cloves, minced
  • 2 bay leaves
  • 2 sprigs of fresh thyme
  • 2.5 tbsp. fish or shrimp broth
  • 1 tbsp. tomatoes peeled and diced
  • 1.5 tsp salt
  • 0.5 tsp red pepper flakes
  • Hot pepper sauce
  • 2 tsp Worcester sauce
  • Juice of half a lemon
  • 1 tbsp. chopped green onions
  • 1/4 Art. chopped parsley
  • Boiled White Rice for Serving
  • 90 gr. butter
  • 4 tbsp. l flour
  • 2 tbsp. chopped onion
  • 0.5 tbsp. chopped celery
  • 0.5 tbsp. chopped sweet pepper



Recipe preparation:

  1. In a large pot with a thick bottom, melt 4 tbsp. l butter and stir in flour. Continue cooking, stirring constantly, until the ru becomes the color of the peanut butter.
  2. Add onions, celery, bell peppers, garlic, bay leaves and thyme and cook until the vegetables are soft, about 6-8 minutes. Add the broth, tomatoes, salt, red pepper, hot sauce and Worcester sauce and bring to a boil.
  3. Remove fat from the surface of the broth, reduce heat and simmer at low boil without a lid, stirring occasionally for 30 minutes.
  4. Add the crayfish tails with fat, lemon juice, green onions and parsley and cook, stirring occasionally, for 15-20 minutes. Add the remaining butter and mix well. Taste and salt and pepper if necessary. Serve with hot rice.

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