Crawfish Etouffee

Leah Stacey

By
@CookingMaven

Take a trip to the Big Easy with just one bite of this lovely dish! I recently made this in my cooking class that I host and everyone loved it! You can buy crawfish tails frozen in most seafood freezer sections. I actually bought mine at Walmart. Enjoy!


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Comments:

Serves:

6-8

Ingredients

1/2 c
(1stick) unsalted butter
1/2
all-purpose flour
1/4 c
peanut oil
4 large
onions, finely chopped
4
celery ribs, finely chopped
1 large
green pepper, finely chopped
4 Tbsp
chopped fresh garlic
2
bay leaves
6
fresh thyme sprigs or 1/2 tsp dried
3 Tbsp
worcestershire sauce
1/4 tsp
cayenne pepper
4 c
chicken stock
3 lb
crawfish tails, drained and juice reserved
2 c
heavy whipping cream
salt and black pepper to taste
a couple of dashes of tabasco
white rice, cooked
6
green onions, chopped

Directions Step-By-Step

1
Make a roux by combining the butter, flour, and oil in a heavy pan and cooking over low heat until a dark caramel color, about 15-18 minutes.
2
Add all the vegetables except the green onions and cook until soft, 5 to 7 minutes.
3
Add the bay leaves, thyme, Worcestershire sauce, and cayenne pepper. Slowly pour in the stock, whisking to incorporate it into the roux.
4
Add the reserved crawfish juice and cook over low heat for about 1 hour,or until no flour taste remains.
5
Add the crawfish tails and the cream. Mix well. Season to taste with the salt and pepper and dashes of tobasco cook for 5 minutes more and serve over steamed white rice. ( I like the Calrose rice the best)
6
Garnish with chopped green onions.

About this Recipe

Course/Dish: Fish
Collection: Mardi Gras!