crawfish Etouffe

Crawfish Étouffée Recipe

Ingredients

For the Roux:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour

For the Étouffée:

• 1/4 cup unsalted butter
• 1 large onion, finely chopped
• 1 large green bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 4 cloves garlic, minced
• 2 cups chicken or seafood stock
• 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
• 2 bay leaves
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 pound crawfish tails, peeled and cleaned (can substitute with shrimp if necessary)
• 1/4 cup fresh parsley, chopped
• 1/4 cup green onions, chopped
• Cooked white rice (for serving)

Instructions

1. Prepare the Roux:
   • In a large heavy-bottomed skillet or Dutch oven, melt 1/2 cup butter over medium heat.
   • Gradually whisk in the flour, stirring continuously until the mixture is smooth and has a nutty aroma. Continue cooking and stirring until the roux turns a medium brown color, about 10-15 minutes.
2. Cook the Vegetables:
   • Add the remaining 1/4 cup butter to the roux, and then add the chopped onion, bell pepper, and celery. Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes.
   • Add the minced garlic and cook for another minute.
3. Add the Liquids and Spices:
   • Gradually stir in the stock, making sure to combine it well with the roux and vegetables.
   • Add the diced tomatoes with their juices, bay leaves, salt, black pepper, white pepper, cayenne pepper, paprika, thyme, and oregano. Stir well to combine.
4. Simmer the Étouffée:
   • Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally to prevent sticking. The sauce should thicken and the flavors meld together.
5. Add the Crawfish:
   • Add the crawfish tails to the pot and cook for an additional 10 minutes, just until the crawfish are heated through.
6. Finish the Dish:
   • Stir in the chopped parsley and green onions, reserving a little for garnish if desired.
   • Taste and adjust seasoning as needed.
7. Serve:
   • Serve the Crawfish Étouffée over cooked white rice, garnished with the remaining parsley and green onions.

Tips

• Roux: The color of the roux will affect the flavor. A darker roux will give a deeper, more robust flavor. Be patient and stir constantly to avoid burning.
• Crawfish: If using frozen crawfish, thaw them completely and drain excess liquid before adding to the étouffée.
• Adjusting Spice: Feel free to adjust the cayenne pepper to your preferred spice level. Start with less if you’re sensitive to heat and add more as needed.

Enjoy your authentic Crawfish Étouffée!