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Crawfish Etouffee: the classic Louisiana dish is a dish that you should be making at least once a year to celebrate Mardi Gras.
Yep, we said. You should be making it once a year to celebrate Mardi Gras. Don’t believe us? Here are four very important reasons why:
Those reasons *have* to convince you to make this dish, right? If not, here’s a bit more description of the dish. Etouffee (well really it should be spelled étouffée, but we don’t want to type out the accents each time) is a French word that means “smoothered” and is used to describe this dish because of the way the crawfish are smoothered in the rich sauce and then dumped on top of rice.
The combination of roux (cooked flour) with the cooked vegetables, crawfish, tomatoes, and seasonings result in a perfectly balanced flavor profile without having to use much salt or heat to make the dish incredibly tasty. We love the way this dish builds layers upon layers of flavor, and we think you’ll like it too.
Our crawfish etouffee (well really it should be spelled étouffée, but we don’t want to type out the accents each time) recipe is based on more of a Creole-style of cooking with tomatoes and a blond roux. This is not a spicy dish, so if you’re leery of Cajun and Creole dishes because you think they’re all spicy, this is a great dish for you to try.
Alright, let’s answer a few questions you may have about this dish, and then get on with the ingredients and directions!
There are two things that make this etouffee Creole-style instead of Cajun:
These are slight differences, but we know people care, so we wanted to make sure that we explained!
You should use cooked, peeled and deveined crawfish tails for this recipe, not whole crawfish. We recommend making sure you buy tails from Louisiana, which means you’ll probably be getting them frozen, and that is totally fine. Just defrost them in cold water before you put them into this recipe!
We sell frozen Louisiana crawfish tails at Lake Geneva Country Meats, or you can buy crawfish online from places like Boudreaux’s.
Cooked shrimp is another good option for etouffee, or if you don’t like shellfish, you could also use a cooked sausage (like our Smoked Andouille Sausage), or cooked chicken. These aren’t as common, but definitely acceptable.
We are big fans of these two Creole seasonings:
Of course, you could also make Chef Emerile Lagasse’s Creole Seasoning at home as well!
While this isn’t traditionally a spicy dish, you can certainly up the spice in this dish by using one (or both) of these methods:
We hope these answered your questions. This recipe will make enough to feed at least 8, so get ready to have a party of delicious Creole food! Let us know what you think of the recipe and if you have any questions by leaving us a comment below. Cheers!
Heat a large cast-iron Dutch oven to medium-low heat. Add the butter and melt. Once the butter is melted, stir in the flour and cook over medium-low heat for about 10 minutes, until the mixture reaches a golden color. Stir consistently to make sure the roux does not burn.
Add the onion, green pepper, and celery and continue cooking over medium heat for 10 more minutes, stirring frequently.
Add the minced garlic, diced tomatoes, chicken broth, creole seasoning, crawfish, and bay leaf. Stir together, and bring the mixture to a boil. Reduce heat and let simmer for five to ten minutes, until the mixture is heated through. Taste and season to your taste with more Creole seasoning, salt, and pepper. You can also add cayenne pepper or hot sauce at this stage if you’d like more spice to the dish.
Once warmed, remove the dish from heat, discard the bay leaf, and serve crawfish etouffee over hot cooked rice with green onions as a garnish. Enjoy your Creole-style Crawfish Etouffee!