CAJUN CRAWFISH ETOUFFEE RECIPE
There’s something special about growing up in New Orleans that you will never be able to experience anywhere else. You learn a few things— catching beads at Mardi Gras parades, how to answer the question “What school did you go to?” (hint- it’s not college), and how to eat crawfish (yes, there’s a method). While I don’t live in New Orleans anymore, my family and I always do our best to bring New Orleans to Dallas. Usually, it revolves around food, primarily crawfish.
As soon as the crawfish season started, my brother-in-law would break out the big crawfish pot and paddle. As soon as we saw that 100-quart pot, we all knew what was to come. We always peel extra crawfish tails afterward to freeze and use for later. While you can buy crawfish tails today in the freezer section of most grocery stores, there’s nothing like using crawfish meat from a recent boil.
Recently, my brother-in-law asked me to make Cajun Crawfish Etouffee and I was happy to oblige. It’s officially Fall here in Dallas, so this is the perfect time for a bowl of comforting etouffee. But what is etouffee you ask?
History
Crawfish Etouffee (pronounced eh-too-fay) is an iconic Cajun dish best known in Louisiana. Etouffee is a French word, which translates to “smothered” or “suffocated.” While the origin is unknown, it is said the dish originated in Breaux Bridge, LA. Culinary historians claim the dish was served to diners at the Hebert Hotel in the early 1920s.
Mrs. Hebert and her daughters used crawfish tails, crawfish fat, onions, and peppers to create the dish. They later shared the recipe with their friend, Aline Champagne, who served it at the Rendezvous Cafe just outside of Breaux Bridge. The dish took off among diners and the rest was history. For different variations of etouffee today add chicken and shrimp.
Cajun vs. Creole
There is a difference between Cajun etouffee and Creole etouffee. Cajun etouffee’s roux is traditionally made with oil, lard, or other animal fat. It is more spicier, containing more peppers and other spices. Some will argue that a true Cajun etouffee recipe does not contain tomatoes. I am those some people. Adding tomatoes is a Creole way of cooking etouffee. The Creole method uses a traditional French method to make a roux, using butter to make the roux as opposed to oil.
Etouffee vs. Gumbo
Etouffee and gumbo are two widely popular dishes in Louisiana, but very different in many ways. Etouffee is thicker with a gravy-like consistency. Gumbo is a more soupy stew broth. Both use similar proteins—crawfish, shrimp, and chicken. Gumbo has more variety, using seafood, andouille sausages, and turkey.
While both dishes share similar spices and cooking methods, the taste is very different. Both start off with a roux and The Trinity. The Holy Trinity is onions, celery, and bell peppers, which is a mainstay in many Cajun and Creole dishes. Etouffee usually has a blonde roux, whereas, gumbo’s roux is darker, sometimes taking on a chocolate color.
The Recipe
This easy crawfish etouffee is as authentic as it gets!
WHAT YOU WILL NEED:
- 7 tablespoons of vegetable oil
- 3/4 cup all-purpose flour
- 1 medium onion, chopped
- 1 stalk of celery, chopped
- 1 medium bell pepper, chopped
- 1 bunch of green onions, divided in half, chopped
- 1 tablespoon of Tony Chachere’s Creole Seasoning
- 1 teaspoon of cayenne pepper
- 1/2 teaspoon salt*
- 4 cloves of garlic, chopped
- 3 cups Seafood Stock ( can also use Chicken Stock)
- 1/2 pound (2 sticks) unsalted butter
- 2 pounds of Louisiana crawfish tails**
- dash of Louisiana Tabasco sauce
Step 1:
Make Roux: In a large, heavy bottom skillet (I use cast iron), heat the oil over high heat until it begins to smoke. This should take about 3-4 minutes. Using a metal whisk, gradually add in the flour, whisking to combine the oil until smooth. Continue cooking, whisking constantly, until roux is a dark, reddish brown color. This will take between 3-5 minutes. Do not walk away from the stove. When color is achieved, take off the stove.
Step 2:
Add the Trinity: Immediately add your onions, celery, and bell peppers to the roux. Add 1 tablespoon of Tony’s Chachere’s, cayenne pepper, and salt. Add garlic and half green onion. Stir with a wooden spoon and until mixture is cooled.
Step 3:
The Stock: In a 2-quart saucepan, bring 2 cups of the seafood stock to a boil over high heat. Using a whisk, gradually add the roux mixture to the stock until dissolved. Reduce heat to low and continue to whisk and cook for 2 minutes. Make sure the mixture does not scorch. Remove from heat and set aside.
Step 4:
Etouffee: In a 4-quart saucepan, melt 1 stick of butter over medium heat. Add your crawfish and the other half of the green onions. Saute until tender, about 1 minute. Add the remaining stick of butter, the stock mixture, and the remaining 1 cup of stock. Cook for 5-6 minutes until the butter is melted into the sauce. Constantly shake the pan in a back-and-forth motion vs. stirring***. Adjust seasoning as needed. If the sauce starts to separate, add 2 tablespoons of stock or water and stir to combine. Add a few dashes of Tabasco. Serve over rice and garnish with chopped green onions.
This recipe was adapted from Chef Paul Prudhomme’s Louisiana Kitchen.
Cajun Crawfish Etouffee
[stars_rating_avg]Ingredients
Crawfish Etouffee
7 tablespoons of vegetable oil
3/4 cup all-purpose flour
1 medium onions, chopped
1 stalk of celery, chopped
1 medium bell peppers, chopped
1 bunch of green onions, divided in half, chopped
1 tablespoon of Tony Chachere’s Creole Seasoning
1 teaspoon of cayenne pepper
1/2 teaspoon salt*
4 cloves of garlic, chopped
3 cups Seafood Stock ( can also use Chicken Stock)
1/2 pound (2 sticks) unsalted butter
2 pounds of Louisiana crawfish tails**
dash of Louisiana Tabasco sauce
Instructions
Make Roux: In a large, heavy bottom skillet (I use cast iron), heat the oil over high heat until it begins to smoke. This should take about 3-4 minutes. Using a metal whisk, gradually add in the flour, whisking to combine the oil until smooth. Continue cooking, whisking constantly, until roux is a dark, reddish brown color. This will take between 3-5 minutes. Do not walk away from the stove. When color is achieved, take off stove.
Add the Trinity: Immediately add your onions, celery, and bell peppers to the roux. Add 1 tablespoon of Tony’s Chachere’s, cayenne pepper, and salt. Add garlic and half green onions. Stir with a wooden spoon and until mixture is cooled.
The Stock: In a 2 quart saucepan, bring 2 cups of the seafood stock to a boil over high heat. Using a whisk, gradually add the roux mixture to the stock until dissolved. Reduce heat to low and continue to whisk and cook for 2 minutes. Make sure the mixture does not scorch. Remove from heat and set aside.
Etouffee: In a 4 quart saucepan, melt 1 stick of butter over medium heat. Add your crawfish and other half of the green onions. Saute until tender, about 1 minute. Add the remaining stick of butter, the stock mixture, and the remaining 1 cup of stock. Cook for 5-6 minutes until the butter is melted into sauce. Constantly shake the pan in a back and forth motion vs. stirring***. Adjust seasoning as needed. If the sauce starts to separate, add 2 tablespoon of stock or water and stir to combine. Add a few dashes of Tabasco. Serve over rice and garnish with chopped green onions.
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Notes
* if using crawfish tails from a boil, omit salt
** shrimp can be substituted for crawfish tails
** some oil will be released from the melted butter; shaking the pan versus stirring will keep the sauce from separating
Nutrition Facts
Calories
393.66
Fat
35.97 g
Sat. Fat
16.59 g
Carbs
12.87 g
Fiber
1.29 g
Net carbs
11.59 g
Sugar
1.58 g
Protein
6.25 g
Sodium
459.34 mg
Cholesterol
79.59 mg
