Crawfish Etouffee. Add the green onions and season with salt, pepper, and Cajun seasoning. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil. Crawfish etouffee is a mild, thick stew typically served over rice and packed with Creole flavors.
Yes, you can eat the yellow stuff!
Crawfish Étouffée should always be a centerpiece dish to showcase the unique flavor and texture of Louisiana crawfish.
Treated lightly, this buttery mixture envelopes the tail meat with a rich, flavor-filled coating of golden goodness.
You can have Crawfish Etouffee using 15 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Crawfish Etouffee
- You need 1 lb of crawfish tail.
- Prepare 1 cup of onion, chopped.
- Prepare 1 cup of celery, chopped.
- Prepare 1 cup of green bell pepper, chopped.
- Prepare 4 of garlic cloves, minced.
- It's 1 bunch of green onions, chopped.
- It's 5 tbsp of butter.
- It's 5 tbsp of flour.
- It's 2 cups of shrimp or chicken stock.
- Prepare 1 tbsp of Worcestershire sauce.
- You need 1 cup of crushed tomatoes.
- You need 1 tbsp of each of garlic powder, oldBay or Creole seasoning, pepper.
- Prepare Pinch of salt.
- Prepare 1 tsp of paprika.
- Prepare 2 cups of prepared white rice.
Once the sauce is the right consistency, add the crawfish and bay leaves; stir to combine. Season to taste with several pinches of salt. Stir in the chopped scallions and cayenne pepper. In Louisiana, crawfish season signals the arrival of spring.
Crawfish Etouffee step by step
- In a heavy pot, add butter and flour on low heat. Whisk constantly until the roux turns a peanut butter color.
- Add onions, bell pepper and celery. Stir about 5 min until they start to soften. Add garlic and tomatoes.
- Slowly stir in stock, then add Worcestershire, seasonings and green onion (reserve a bit for garnish).
- Turn heat to medium high, once it starts to boil, cover and turn heat to low. Let cook 30 min..
- Add crawfish tails and let those cook about 5 min..
- To serve, ladle etouffee into a bowl, then a spoonful of rice and top with green onions. Enjoy!!.
This classic Cajun étouffée starts with a simply seasoned roux. Charles Hebert at the eponymous Breaux Bridge Hebert Hotel. Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish. A New Orleans-style rendition boasts a smooth, buttery texture that lies somewhere between a stew and a bisque. It comes brimming with crawfish tails and is always served with a heaping hill of fluffy white rice.
