Crawfish Étouffée

(Serves 6-8)


1 lb. Crawfish (defrosted if frozen)

8 T Unsalted butter

8 T AP flour

1 C Onion, diced fine (1 small onion)

2 Ribs celery, diced fine

1 C green pepper, diced fine

4 T minced garlic

1 C Fish or shellfish stock

1 C water

¾  C chopped parsley

4 shots Tabasco, or more to taste

½  t cayenne

½  t black pepper

2 t salt

4 chopped scallions (white and light green) for garnish

Cooked rice

  1. In a large saucepan, melt butter, add flour and cook, whisking, until the color of peanut butter.  Add onion, celery, and pepper and cook on low until vegetables are softened (about 7 minutes).
  2. Add garlic, and cook another 3 minutes.  Add stock, water, parsley, Tabasco, cayenne, salt and pepper.  Combine.
  3. Add defrosted crawfish tails, cover and simmer on low for 20 minutes, stirring occasionally.  Taste for salt, pepper, and Tabasco and adjust.
  4. Serve over rice, with scallions on top.


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