If you have not had Crawfish Etouffee, you are in for a suculant treat. If available, packaged crawfish tail meat is a time saver. I am able to find whole frozen crawfish at Safeway stores here in Sonoma County, CA. They are precooked, seasoned and frozen. I rinse them before peeling them. If crawfish are not available, medium size shrimp are a good substitute.
Serves 4 Heat level: Medium Hot
1/4 lb. unsalted butter
1/4 cup extra virgin olive oil
2 cups white onion, diced
1 1/2 cups diced green bell pepper
1 cup celery, diced
1 Tbsp. garlic cloves, minced
1/2 tsp. de arbol or cayenne chile powder
1 Tbsp. paprika
4–5 lbs. crawfish, remove tail meat, rinse and drain; use shells to make stock. You should end up with
about 8 oz. of meat – (see note below for stock)
2 Tbsp. all-purpose flour
1 cup crawfish stock or seafood stock
1/2 tsp. sea salt
1 tsp. white pepper, freshly ground
1/4 cup flat leaf parsley, chopped
1/2 cup scallions, sliced thin
4 cups steamed white rice, for serving (jasmine or basmati)
1. In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and
celery. Sauté until tender and add the garlic. Lower the heat to simmer and stir to combine. Season the mixture with chile powder and stir in the crawfish tail meat.
2. Sprinkle the flour over the mixture and stir to combine. Add some of the stock, continue stirring until it begins to thicken. Add more stock until you get a stew-like thickness. Season to taste with salt, pepper, and hot sauce.
Serve over a mound of white rice garnished with parsley and scallions. Side with toasted, crusty sour dough bread.
NOTE: Make a crawfish stock with leftover heads and shells; just rinse and boil them with some salt for 30–40 minutes and strain. Or substitute with a shrimp stock, made with shrimp shells or dried shrimp found in Asian markets.