Food is Love Made Edible Crawfish Eétouffée

Crawfish Étouffée

Prep 20 mins

Cook 45 mins

Total 1 hour, 5 mins

Author Ben

Yield 4 Servings

Ingredients

2 lbs crawfish tails
1/4 cup Crisco (or oil of your choice)
1/2 cup all purpose flour
Creole seasoning
2 chopped onions
1/2 chopped green bell pepper
1/4 cup chopped celery
1/2 cup minced parsley
4 oz. can tomato sauce
1 1/2 cup seafood stock
2 tbsp hot sauce (plus more for your tastes)
- Whatever you prefer Louisiana, Tabasco, etc.
1 tsp salt
1 tsp black pepper
Rice to serve over

Instructions

I start my crawfish étouffée off as I do many other dishes such as gumbo or catfish courtbouillon; with a roux. I'll tend to stick with a blond roux for étouffé; like a peanut butter color.
- I need to make a YouTube video on how to make a roux, but for now I recommend you go find one you like.
Add the onions, celery, bell pepper, celery, and parsley to the hot roux. Cook all the vegetables down until the onions are soft and translucent.
Add the tomato sauce, stock, and hot sauce to the pan. Cook down for a few minutes to let everything meld together.
Season the crawfish and add it to the pan.
Cover the pan, lower the heat to low, and let the pan simmer for 45 minutes; stirring occasionally.
Serve over rice and enjoy!

Notes

For most people you'll be using frozen crawfish (pay attention to the packaging and try and get Louisiana crawfish if you can). Once you defrost them season them with enough Creole seasoning that it starts to burn your nose. (Don't worry it'll mellow out when combined with the rest of the ingredients.

Recipe by Food is Love Made Edible at https://foodislovemadeedible.com/2018/12/07/crawfish-eetouffee/