Crawfish Etouffee - 30AEATS

Updated at: Thu, 17 Aug 2023 04:51:20 GMT

Step 1

Serves 8

Step 2

To Serve

Step 3

Preparation

Step 4

If you are using fresh crawfish, separate the heads from the bodies and remove the meat from the tail and reserve. Make a crawfish stock by boiling the heads, claws, and shells from the tails in 5 cups of water for 20 minutes or longer.

Step 5

Strain the liquid and reserve.

Step 6

Heat the vegetable oil and butter in a large, heavy pot (I use cast- iron) over medium heat.

Step 7

Add the onion, bell pepper and celery to the oil and cook, stirring constantly for 5 minutes, or until the onion is translucent.

Step 8

Add the garlic to the pot. Stir in the flour until smooth. Continue cooking over medium heat, stirring constantly for 20 minutes, or until the roux is light brown, the color of peanut butter.

Step 9

Gradually stir in the reserved crawfish stock or chicken broth 1/4 cup at a time, making sure the first 1/4 cup is thoroughly combined before pouring the next 1/4 cup. Adding all of the liquid at once will cause the roux to form lumps, and it will not thicken properly.

Step 10

Stir in the salt, cayenne pepper, and black pepper.

Step 11

Bring the mixture to a boil over medium high heat, stirring constantly. Reduce the heat to low and simmer the mixture, uncovered, for 20 minutes, or until the sauce has thickened.

Step 12

Stir in the green onion and crawfish tails, and simmer for another 5 minutes.

Step 13

To serve, ladle a generous portion of the etouffee around 1 cup cooked white rice. Garnish with freshly chopped parsley.

Step 14

Note

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