Tag Archives: etouffee

Gumbo Shop’s Crawfish Etouffee Recipe

If you get a chance, check out this wonderful blog:  GoNOLA    http://www.gonola.com/

GoNola Recipe of the Weed:  Gumbo Shops Crawfish Etoufee

by Amanda Raborn on February 17, 2013

630 St Peter St
New Orleans, LA 70116

It’s crawfish season around here and I couldn’t be more happy about it. As soon as they’re back, I’m first in line for some Crawfish Etouffee, but for those of you who aren’t as fortunate to have a place to get it on every corner, the Gumbo Shop has graciously shared their recipe for all to enjoy. Thankfully, it’s quite simple and you don’t have to be a master chef in the kitchen to be able to whip this up. I do highly recommend you add a loaf of French bread into this ingredient list for soaking up the sauce once you’re finished with the dish. You will be glad you did. Enjoy!

Ingredients

Image courtesy of Louisiana Kitchen & Culture

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

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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2 Comments

Filed under Louisiana / Cajun

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