Simple Crawfish Etouffee

Main Course

Recipe courtesy of Gumbo Shop: A New Orleans Restaurant Cookbook by Richard Stewart

Serves 4

Ingredients: 
  • 1/2 cup butter
  • 1/4 cup flour
  • 3 cups chopped onion 
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 2 teaspoon minced garlic
  • 1/2 teaspoontsp basil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon paprika
  • 1/2 teaspoon Tabasco sauce
  • 1 1/4 cup shrimp stock or chicken stock
  • 1 lb peeled crawfish tails
  • 1/2 cup thinly sliced green onions
  • 1 tablespoon chopped parsley

Crawfish Etouffee

Crawfish Etouffee

Click image to enlarge

 

Method: 

Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter.

Add the chopped onion, celery and bell pepper. Cook until the onions are translucent and the celery and bell pepper are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt and paprika and cook for 2 minutes. Stir in the Tabasco sauce and stock and bring to a gentle boil.

Add the crawfish tails, green onions and parsley.

Simmer for about 5 minutes, stirring occasionally.

Serve over steamed rice.

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