How to Make Crawfish Andouille sausage Étouffée

Dave Smith

By
@DaveSSmith1

One of the best things about visiting New Orleans is that when you come here, you get to have food that you couldn’t have anywhere else in the country and learn how to cook it. And even if you can find these dishes in your hometown, it will never taste as good as it does when prepared in New Orleans by a New Orleanian. Crawfish Étouffée is one of the best examples of this theory.

The word étouffée (pronounced eh-too-fey) comes from the French word “to smother.” The best way to describe the dish is a thicker stew, seasoned to perfection and chock full of delicious, plump crawfish.


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Comments:

Serves:

4 to 6

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

3 c
crawfish, live, boiled in spices then peeled
1/4 lb
andouille sausage
1 small
sweet onion
1/2 small
red bell pepper
2 Tbsp
celery leaves
1 bunch
green onions tops, choped
4 clove
garlic, minced not crushed
1
roma tomatoes
2 c
water
2
bay leaves
1 tsp
basil, dried or fresh
4 sprig(s)
parsley, chooped
3 to 4 dash(es)
franks hot peper sauce
2 tsp
black pepper
4 Tbsp
olive oil, extra virgin
salt to taste

ROUX

1/2 c
ap flour
1/2 c
vegetable oil
1/2 stick
butter

Directions Step-By-Step

1
Get all your thing together great if you Sous Chef to help you
2
Saute the chopped onions, celery (my wife doesn't like celery so I cut back but you can equal amounts) and bell pepper in olive oil until slightly tender in a large pot. This is called the “holy trinity” (or simply “trinity") of Cajun/Creole Vegs.
3
Making the flour Roux start with a light you will want a cast iron pan
4
Keep string the flour Roux to light brown after 10 min
5
Keep string the flour Roux to brown and other 10 to 15 min
6
Keep string the flour Roux to dark brown after 15 to 20 min
7
peel tomatoes remove seeds and chop into small cubes. Add roux and the 2 cups of water, bay leaves, basil to the trinity from step 2 and bring to boil for 10 min.
8
Add chopped garlic and crawfish tails and Andouille sausage. Saute all for a few minutes, stirring occasionally.
9
Server over rice and enjoy.

About this Recipe

Course/Dish: Pork, Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Heirloom