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  • Crawfish Etouffee

    1 vote
    Crawfish Etouffee
    Prep: 15 min Cook: 45 min Servings: 8
    by Genet
    184 recipes
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    Being from New Orleans, my husband and I love Crawfish Etouffee. It's one of those "classics" that everyone down here has learned how to cook by watching mom or grandma. That's me. I was hanging out in my grandmother's kitchen for as long as I can remember. Crawfish Etouffee is a great opportunity for anyone to use frozen crawfish tails which can be found in most grocery stores around the country. My version stays true to its roots with a homemade roux and seafood stock.

    Ingredients

    • 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
    • 1 cup chopped onions
    • 1/2 cup chopped celery
    • 1/2 cup chopped green bell pepper
    • 1 bunch green onions thinly sliced
    • 1/2 cup canola oil
    • 1/2 cup all-purpose flour
    • 2 garlic cloves minced
    • 1 stick butter
    • 3 cups seafood stock
    • 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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