Crawfish Étouffée – The perfect comfort food!

crawfish-etouffeeThis recipe is better made the day before or early in the morning. I usually double the recipe because our children like to share with their friends.  We make this so often, I don’t have to look at the recipe any longer; I know it by heart!

The usual staple of an étouffée is seafood i.e. crawfish, shrimp, or crabmeat.

The base of an étouffée is a dark brown roux. It is usually seasoned with onions, green bell pepper and celery (a.k.a. the holy trinity), cayenne pepper, garlic, and salt and has a thicker consistency than gumbo. There is typically no tomato in this dish. Most purists believe that once tomatoes are added, the dish ceases to be a true étouffée, and instead becomes a stew or a creole dish.

2 sticks butter
1/4 cup flour
1 cup chopped green onions
1 cup chopped yellow onions
2 garlic cloves, minced
1/2 cup chopped green pepper
1/2 cup chopped celery
1 bay leaf
1/4 teaspoon thyme
1 teaspoon basil
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 teaspoons salt
1 tablespoon Worcestershire
Tabasco to taste
2 cups water
2 pounds crawfish tails (sold in the freezer section in 1 pound bags)
1 tablespoon lemon juice
1 tablespoon grated lemon rind
1/4 cup minced parsley, fresh

Make a walnut-colored roux with 1 stick butter and flour. Add green onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil, and the remaining butter. Saute, uncovered, over medium heat for 30 minutes. Add white pepper, salt, Worcestershire, Tabasco, and water. Bring to a boil, reduce heat and simmer slowly, uncovered, for 1 hour, stirring occasionally. Turn off fire. Add crawfish tails (if frozen, do not thaw), lemon juice, lemon rind, and parsley. Cover and refrigerate. Remove from the refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately over steamed rice.

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Filed under Celebration, Chicken, Entree, Fish / Seafood, Holiday, Louisiana / Cajun, rice

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