Crawfish Etouffee
If there is one thing my oldest loves, it has got to be crawfish. I’ve said it before and I’ll say it again, but he’s my pickiest of eaters, 16 now, and when he tore into eating crawfish years ago I was flabbergasted. So on his most recent birthday I decided we would do a crawfish boil. I ordered 10 pounds of live crawfish from the Louisiana Crawfish Company figuring the ‘party’ would devour the boil. As much as my kids and I ate, the others simply ate a small handful, meaning I would plenty leftover. My kids and I probably spent a good 45 minutes, post party, peeling (and sucking the head juices) the tails to be used for a later dish. That dish being crawfish etouffe.
If you have never heard, nor tried crawfish etoufee, it is a standard dish found in the creole or cajun area of our nation. It’s almost a staple. Etouffee is translated to ‘smother’ in French terms, and I make mine with a darker roux only to deepen the flavor and making this a super comforting recipe.
Let’s get started.
Ingredients:
- 1 stick of unsalted butter (8 tbsp)
- 4 tbsp all purpose flour
- 1 whole onion, diced
- 2 cups of celery, diced
- 1 bay leaf
- 1 cup of green bell pepper, diced
- 1 carrot, diced
- 4 cloves of garlic, minced
- 2 cups of chicken stock
- 1 1/2 cups diced tomatoes
- 2 tbsp creole spice mix
- 1/2 tsp cracked black pepper
- 1 tsp salt, to your taste
- 2 lbs crawfish tails (if frozen, make sure they are thawed)
- Cooked jasmine rice, per serving
- Flat leaf parsley, for garnishing
Sounds like a bunch of stuff, but it’s really pretty basic, and trust me it’s full of comfort.
Start by getting a large pot onto the stove on medium heat. Add in your butter, and melt it down. Once you begin seeing the butter foam, tilt the pot, and use a spoon to skim off just the top of the foam. Discard the foam. Return the pot back to the heat, and toss in the flour.
Stir the flour into the butter, and cook for about 5 minutes, stirring along the way. The flour will become blonde, then begin to darken a bit. Just be careful not to burn the flour.
Add in your onion, celery, bay leaf, garlic, carrot, and tomatoes, and cook for about 10-15 minutes in the roux, stirring along the way. Cook until the onions become translucent.
Once the onions turn translucent, add in the black pepper, salt, and cajun seasoning. Give a good stir, then add in your chicken stock. Stir well, and continue cooking on medium heat until the sauce thickens. I love this part and always have.
Once the sauce thickens, add in the crawfish tails. Stir again, and once the crawfish are warmed through, roughly 5 minutes or so, you are then ready to plate and serve.
Some like to serve rice on top, but my preference is to let the crawfish etouffee shine and serve on top of cooked rice.
So get a serving bowl ready, add in some cooked jasmine rice, and ladle on a nice pile of crawfish etouffee. Garnish with chopped parsley and dig in!
As much as my kids loved tearing through boiled crawfish, I cannot say they were much fans of this particular dish. Most likely due to the stew like texture. My wife and I on the other hand? Well, we imagined ourselves being back in New Orleans, walking the streets all day, and ending up in a great restaurant eating one of their famous dishes; crawfish etouffee. Â I hope you enjoy!
Crawfish Etouffee
Ingredients
- 1 stick of unsalted butter 8 tbsp
- 4 tbsp all purpose flour
- 1 whole onion diced
- 2 cups of celery diced
- 1 bay leaf
- 1 cup of green bell pepper diced
- 1 carrot diced
- 4 cloves of garlic minced
- 2 cups of chicken stock
- 1 1/2 cups diced tomatoes
- 2 tbsp creole spice mix
- 1/2 tsp cracked black pepper
- 1 tsp salt to your taste
- 2 lbs crawfish tails if frozen, make sure they are thawed
- Cooked jasmine rice per serving
- Flat leaf parsley for garnishing
Instructions
- Start by getting a large pot onto the stove on medium heat. Add in your butter, and melt it down. Once you begin seeing the butter foam, tilt the pot, and use a spoon to skim off just the top of the foam. Discard the foam. Return the pot back to the heat, and toss in the flour.
- Stir the flour into the butter, and cook for about 5 minutes, stirring along the way. The flour will become blonde, then begin to darken a bit. Just be careful not to burn the flour.
- Add in your onion, celery, bay leaf, garlic, carrot, and tomatoes, and cook for about 10-15 minutes in the roux, stirring along the way. Cook until the onions become translucent.
- Once the onions turn translucent, add in the black pepper, salt, and cajun seasoning. Give a good stir, then add in your chicken stock. Stir well, and continue cooking on medium heat until the sauce thickens. I love this part and always have.
- Once the sauce thickens, add in the crawfish tails. Stir again, and once the crawfish are warmed through, roughly 5 minutes or so, you are then ready to plate and serve.
- Some like to serve rice on top, but my preference is to let the crawfish etouffee shine and serve on top of cooked rice.
- So get a serving bowl ready, add in some cooked jasmine rice, and ladle on a nice pile of crawfish etouffee. Garnish with chopped parsley and dig in!
