Crawfish Etouffee
Crawfish Etouffee is a classic Louisiana dish full of robust flavor. This dish is famous for its Cajun influence and surprisingly easy and quick to make.
Video
Equipment
Ingredients
- 2 lb Crawfish Tails cooked and peeled
- 2 Sticks Unsalted Butter
- 4 Large Onions chopped
- 6 Celery Stalks chopped
- 2 Green Bell Peppers Chopped
- 4 Bayl Leaves Large
- 2 Tablespoons Flour All Purpose
- 2 Teaspoons Salt
- ½ Teaspoon Cayenne pepper
- 4 Tablespoons Parsley chopped
- 6 Tablespoons Green Onion chopped
- 2 Cups Seafood Stock (see below)
Seafood Stock
- Crawfish peelings pan full
- 2 x Onions 2 x Garlic Bulbs from crawfish boil
- Water to cover by 3 inches
Instructions
- Make seafood stock - this can be done ahead of time if needed. Take a pan full of crawfish peelings and some vegetables (onions/garlic) from your crawfish boil and boil with water - covered - for an hour. If you do not have the ability to do this step you can just use store bought seafood stock.
- In a pan melt all the butter.
- Add the chopped onions, bell pepper and celery (the trinity)
- Cook on medium heat for about 3 minutes - until the vegetables are clear and soft.
- Add the flour and continue to cook a further 3 minutes.
- Add crawfish tails and cook 2 more minutes.
- Add all bay leaves, continuing to stir.
- Slowly add the stock, stirring and you'll see it start to thicken up. Add the salt and cayenne and cook for 5 minutes.
- Add the Parsley and green onions and cook for another 5 minutes.
- Remove bay leaves.
- Serve over rice.
Notes
How the crawfish was originally boiled (seasoning) will determine how spicy this dish is. Depending how much heat you like in your food, the Cayenne can be always increased/decreased.
For a quick boost in flavor (if needed) use Creole Seasoning.
Nutrition
Serving: 1g | Calories: 425kcal | Carbohydrates: 16g | Protein: 32g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Cholesterol: 243mg | Sodium: 825mg | Fiber: 2g | Sugar: 6g
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