Crawfish Ettoufee

Crawfish EtoufeeCrawfish Ettouffee

  • 6 tablespoons butter
  • 1/2 cup flour
  • 4 cups chopped onions
  • 2 cups chopped green bell peppers
  • 2 cups chopped celery
  • 2 tablespoons minced garlic
  • 1 (14.5-ounce) can diced tomatoes
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 quart shrimp or seafood stock
  • 3 pounds crawfish tails (can get at Heinens)
  • 1/4 cup chopped parsley leaves
  • Steamed white rice, for serving
  • 1/2 cup thinly sliced green onion tops
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  1. Melt the butter in a large Dutch oven set over medium heat.
  2. Add the flour and stir continuously to make a roux.
  3. Stir the roux over medium heat until the color of peanut butter, making sure not to burn, 5 to 7 minutes.
  4. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
  5. Add the tomatoes, to the pot and seasonings.
  6. Cook the tomatoes for 2 to 3 minutes and then whisk in the  stock.
  7. Bring the mixture to a boil, and reduce to a simmer.
  8. Cook the etouffee, stirring occasionally, for 45 minutes.
  9. Add the crawfish to the pot, stirring to evenly distribute. Cook for 5 minutes, or until they are cooked through.
  10. Add the chopped parsley to the pot and chopped green onions and stir to combine.

Serve immediately over steamed white rice

July 21, 2013. Tags: , , , , , , . Cajun, Main Courses, Seafood. Leave a comment.