Categories: Recipes Date: Mar 13, 2008 Title: Bruce Gallassero’s Mom’s Crawfish Étouffée
Here, market shopper and board member Bruce Gallassero shares a recipe from his mom, Shirley Vorenkamp. Shirley, a native of Breaux Bridge, created this city version of the dish, so divinely rich that it could also pass for the Creole dish Crawfish Cardinale.
Melt butter in a sauté pan. Add celery, onion, and bell pepper and cook very slowly until vegetables are soft. Add garlic and cook for 3 minutes. Gradually stir in flour and cook for 5 minutes, stirring often. Add milk and cream, adjusting the amounts to achieve the desired consistency. Add wine and brandy and cook for 10 minutes. Add crawfish tails and cook for about 10 to 15 minutes or until crawfish is done. Season with salt, black pepper, and cayenne pepper. About 5 minutes before serving, add green onions and parsley. Serve over rice or pasta, or in an omelet.
Recipe compliments of Bruce Gallassero