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crawfish etouffee - louisiana's best

(6 ratings)
Blue Ribbon Recipe by
Donna Graffagnino
Bayou Country, LA

This traditional New Orleans recipe was handed down by my mother. Made from scratch, simplicity is what makes it delicious and a favorite in homes and restaurants. Just remember to always use 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.

Blue Ribbon Recipe

Crawfish etouffee is one of Louisiana's staple dishes. Crawfish add a sweet and subtle flavor to the dish. Seafood stock adds to the richness of the etouffee. This recipe is filled with traditional Louisiana veggies and spices that round out the dish. Serve with white rice and French bread. We bet you won't be able to eat just one bowl.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 4 -6
method Stove Top

Ingredients For crawfish etouffee - louisiana's best

  • 1 stick
  • 2 lg
    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
  • 32 oz
    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
  • tabasco or LA hot sauce (optional)

How To Make crawfish etouffee - louisiana's best

  • Sauteeing vegetables in butter.
    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.
  • Flour added to the vegetables.
    Add flour to vegetables to make a paste; saute for 5 minutes, but don't brown.
  • Adding stock to the pot.
    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.
  • Seasonings added to the pot while it simmers.
    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.
  • Stirring in crawfish.
    When ready to serve, add crawfish tails to the sauce and bring to a low boil. Simmer for 5-10 minutes.
  • Adding parsley to the pot.
    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!
  • the Holy Trinity wit' da Pope ~ Onion, Celery, Bell Pepper, and Garlic
    *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. The 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