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  • Crawfish Etouffee

    1 vote
    Crawfish Etouffee
    Prep: 15 min Cook: 30 min Servings: 8
    by Genet
    10 recipes
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    In New Orleans, frozen crawfish tails are a heavily relied upon convenience food. Many folks outside of Louisiana are unaware of this great product which is now available in most supermarkets across the country. As much as I love the usefulness of the frozen crawfish tails, their taste and texture take a small but noticeable hit during the freezing process. I find them unappealing to eat on their own or in simply prepared recipes like salads and light pastas. They are perfect, however, in dishes that are smothered, sauced or stuffed. My Crawfish Étouffée, for instance, is a great dish for frozen crawfish tails. My rendition stays true to its roots with a homemade roux and seafood stock–two recurring and very important themes in south Louisiana cooking.

    Ingredients

    • Seasoning Mix
    • 1 bay leaf
    • 1 tablespoon parsley flakes
    • 2 1/2 teaspoons Kosher salt
    • 1 teaspoon dried sweet basil leaves
    • 1 teaspoon dried thyme leaves
    • 1 teaspoon black pepper
    • 1 teaspoon white pepper
    • 1/2 teaspoon cayenne pepper
    • Crawfish Étouffée Recipe
    • 1 cup chopped onions
    • 1/2 cup chopped celery
    • 1/2 cup chopped green bell pepper
    • 1 bunch green onions, thinly sliced
    • 2 garlic cloves, minced
    • 1/2 cup canola oil
    • 1/2 cup all-purpose flour
    • 3 cups seafood stock
    • 1 stick butter
    • 2 pounds cooked Louisiana crawfish tail meat, with fat
    • 4 cups cooked rice

    Directions

    1. In a small bowl, thoroughly combine the seasoning mix. Set aside. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat. Gradually add the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking until a peanut butter roux is achieved, about 3-5 minutes. Reduce heat to medium-low. Add onions, celery and bell pepper; cook 2 minutes. Add green onions, garlic and seasoning mix; cook an additional 5 minutes. Remove roux mixture from heat; continue stirring until cool. In a separate saucepan or Dutch oven, bring the stock to a boil. Gradually add roux mixture to the boiling stock, whisking with each addition until dissolved. Return to a boil, stirring often. Reduce heat to low; cook 30 minutes, stirring frequently. During the last few minutes of cooking time, place the butter and crawfish tails in a microwave-safe dish. Cover loosely and microwave on high for 4 minutes, or until the butter has melted. Stir to combine. Gently fold crawfish mixture into stock mixture. Adjust seasonings if necessary. Serve over hot white rice with lots of French bread and hot sauce options.

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