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New Orleans Style Crawfish Étouffée

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

The term étouffée literally means, “smothered.” It is a cooking method of cooking something smothered in a blanket of chopped vegetables over a low flame in a tightly covered pan. Crawfish and shrimp étouffées are delicious New Orleans specialties.

Ingredients

  • ½ cups Vegetable Oil
  • ½ cups Flour
  • 1 cup Yellow Onion, Chopped
  • ½ cups Bell Pepper, Seeded And Chopped
  • ½ cups Celery, Thinly Sliced
  • 1 Tablespoon Fresh Parsley, Finely Chopped
  • 1 Tablespoon Garlic, Finely Chopped
  • 1 pound Crawfish Tails
  • 1 teaspoon Salt
  • ⅛ teaspoons Black Pepper
  • ⅛ teaspoons White Pepper
  • ⅛ teaspoons Cayenne Pepper
  • ⅛ teaspoons Dried Thyme
  • 1 whole Bay Leaf
  • ⅓ cups Green Onion Tops, Thinly Sliced
  • 1 cup Chicken Broth
  • 2 cups Hot Water, Approximately
  • 2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)

Preparation

1. Assemble the chopped onion, bell pepper, celery, parsley and garlic for the étouffée; set aside.

2. In a black cast iron pot, heat the oil over medium high heat.

3. Make a roux by gradually adding the flour to the oil, stirring constantly with a wire whisk.

4. Reduce the heat to medium and cook until a medium brown roux is formed.

5. Add the onion, bell pepper, celery, parsley and garlic and sauté until translucent, about 5 minutes.

6. Add the crawfish tails, salt, black pepper, white pepper, red pepper, thyme, oregano, bay leaf, green onion tops and parsley. Mix well.

7. Add chicken broth and bring to a boil, then lower the heat and simmer until the crawfish tails are tender. About 12 minutes.

8. Continue to gently stir.

9. Shortly before serving, heat the étouffée slowly over low heat and gradually add 1 to 2 cups hot water to provide the gravy.

10. Serve over hot long grain boiled rice.

11. Garnish with the sliced green shallot tops.

7 Comments

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mommykit on 4.17.2012

Thanks for a great recipe! I used whole frozen already cooked crawfish; it’s all that is available in our town. I just shortened the time; it was no problem! This was also my first time having this dish; it was great!

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lilbit0312 on 2.19.2010

I made this for my husband on Valentines. He always ordered Crawfish Etouffee at the local cajun resturant but it closed last year. He LOVED it! I was surprised at how good it is (first time to taste it) and how simple it was to make. Thanks

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UptownEating on 8.19.2009

Are you using frozen crawfish tails in this recipe? If so, 12 minutes sounds like a long time to let it simmer since they are already cooked. But maybe I’m just too hungry to wait that long. Besides that, seems like a pretty classic etouffee recipe – I’m sure it’s great!

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srob on 8.12.2009

My mouth is watering already and I didn’t even get past the picture!

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Frank on 8.5.2009

Thank you Ree. This is a really good dish, you have to make it and taste it before you rate it. The first rating was posted in less than a minute after the recipe was logged on. ???

One Review

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mommykit on 4.17.2012

I made this for my husbands’ birthday and it turned out great. The texture was smooth and not too salty with a wonderful mingling of all the ingredients!

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