Authentic Louisiana Crawfish Étouffée

 

Big Easy Crawfish Étouffée

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Crawfish Étouffée is a traditional Cajun dish that is usually served over rice with tender crawfish
tails cooked in a flavorful roux-based sauce. As the phrase "étouffée" implies "smothered," Cajun-style 
crawfish smothered in spicy broth, cooked slowly with the lid on.

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• Ingredients:
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• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped celery
• 2 teaspoons minced garlic
• 2 cups seafood or chicken stock
• 1 teaspoon Kosher salt
• Freshly cracked black pepper, to taste
• 1/4 to 1/2 teaspoon Cajun seasoning
• 1 pound of Louisiana crawfish tails, with fat
• 1 tablespoon chopped fresh parsley, plus extra for garnish
• 1/4 cup sliced green onion, plus extra for garnish
• warm, cooked rice
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• Directions:
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• 1. You will need to chop the trinity (onion, green bell pepper, and celery), parsley, and green onion. Place garlic in a bowl and mince it.
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• 2. A roux can be made by melting butter in a large skillet over medium-high heat and stirring in the flour for about 4 minutes, or until it turns caramel colored.
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• 3. Once the vegetables are tender, add the onion, bell pepper, and celery. Cook another three to four minutes, adding the garlic just before serving.
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• 4. Add the stock or broth slowly, stirring until completely incorporated. Adding salt, pepper, and Cajun seasoning will enhance the flavor.
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• 5. Cook mixture for 15 minutes, stirring occasionally, at a medium-low simmer.
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• 6. Adding the crawfish tails to the pan, cooking and stirring until the crawfish is heated through, then stirring in the parsley and green onion, reserving a few slices for garnish.
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• 7. Immediately serve over rice that has been cooked.
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• Enjoy!