Louisiana's Best Crawfish Etouffee Recipe

Name: Louisiana's Best Crawfish Etouffee Recipe
Yield: 4-6
Cuisine: Cajun/Creole
Ingredients: 1 stick butter; 2 large onions, diced; 2 stick celery, chopped small; 2 Tbsp garlic, minced; 1 1/2 bunch green onions, sliced (reserve some for garnish); 1/2 - 1 bell pepper, diced; 5 Tbsp all purpose flour; 2 c shrimp or chicken stock, or water; 4 chicken bouillon cubes (only if using water instead of stock); 1 lb louisiana crawfish tails and fat (do not use chinese); 1/2 bunch parsley, chopped; 1/2 tsp cayenne pepper; salt & black pepper to taste; tobasco or la hot sauce (optional)

By Donna Graffagnino
@StillWild

This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always used Louisiana crawfish tails, NEVER Chinese crawfish!
Many people think that New Orleans food is spicy hot, but that's not true. Many tourist area restaurants over-spice their foods, thus giving Cajun food a wrong image. Real New Orleans cooks season their dishes with the Holy Trinity, (onion, celery, bell pepper), with or without da Pope, (garlic), a dash of heat when needed, and lots of love.

Rating:

★★★★☆ 4 votes4

Comments:

46 Comments

Serves:

4-6

Method:

Stove Top

Ingredients

1 stick

butter
2 large

onions, diced
2 stick

celery, chopped small
2 Tbsp

garlic, minced
1 1/2 bunch

green onions, sliced (reserve some for garnish)
1/2 - 1

bell pepper, diced
5 Tbsp

all purpose flour
2 c

shrimp or chicken stock, or water
4

chicken bouillon cubes (only if using water instead of stock)
1 lb

louisiana crawfish tails and fat (do not use chinese)
1/2 bunch

parsley, chopped
1/2 tsp

cayenne pepper
·

salt & black pepper to taste
·

tobasco or la hot sauce (optional)
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How to Make Louisiana's Best Crawfish Etouffee Recipe

Step-by-Step

Melt the butter in a heavy large skillet. Don't use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don't brown.
Add flour to vegetables to make a paste; saute 5 minutes, but don't brown.
If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.
When ready to serve add crawfish tails to sauce and bring to a low boil. Simmer for 5-10 minutes. Add parsley, heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread. Ahhh, C'est ci bon!
*Cooks Notes ~ In New Orleans kitchens the Holy Trinity is a practically required group of seasonings; onions, celery, and bell pepper. When garlic is added it becomes the Holy Trinity wit' da Pope.

Recipe can be doubled

I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case these optional ingredients can be added.
1 can diced tomatoes
1 lg can tomato sauce
1 Tbsp sweet basil