Crawfish Étouffée
A traditional Nawlins recipe, Crawfish Etouffée uses the trinity of vegetables (onion, celery, bell pepper) along with crawfish tails and a
dash of heat to transport you to the heart of Cajun comfort food.
Essentials
12 TABLESPOONS BUTTER
5 GARLIC CLOVES, FINELY MINCED
1 YELLOW ONION, PEELED AND DICED
3 CELERY STALKS, DICED
1 GREEN BELL PEPPER, SEEDED AND DICED
1/2 CUP ALL-PURPOSE FLOUR
4 CUPS SEAFOOD STOCK
2 TABLESPOONS BETTER THAN BOUILLON® LOBSTER BASE
1 TABLESPOON CAJUN SEASONING
1/2 TABLESPOON SEA SALT
1/2 TABLESPOON BLACK PEPPER
1/2 TABLESPOON DRIED THYME
1/4 TEASPOON CAYENNE PEPPER
1 BUNCH GREEN ONIONS, CHOPPED
1 POUND COOKED CRAWFISH TAILS, PEELED AND CLEANED
4 CUPS COOKED RICE, JASMINE OR CLASSIC LONG GRAIN
Directions
In a 12” cast iron skillet or enameled braiser over medium heat, add and melt 4 tablespoons of butter.
Once melted, add garlic, onion, celery, and bell pepper; sauté for 5 minutes.
Remove vegetables from the skillet, cover, and set aside.
Reduce the heat to medium-low and add remaining 8 tablespoons of butter to the skillet.
Once melted, add flour and whisk to combine.
Continuing to whisk, cook the roux for 10-15 minutes until it turns golden in color; the color of a peanut.
Reduce the heat to low and slowly whisk in the seafood broth.
One the mixture is smooth, add the vegetables back to the skillet along with the bouillon base, cajun seasoning, sea salt, black pepper, dried thyme, and cayenne pepper; whisk well to combine.
Add the cooked crawfish tails and simmer on low until the tails are warmed.
Spoon the étouffée over a dollop of rice, and garnish with green onions.