Mama's Crawfish Etouffee

30m
Prep Time
1h
Cook Time
1h 30m
Ready In

Recipe: #2644

November 16, 2011



"A Cajun specialty, etouffee is a succulent, tangy tomato sauce usually made from crawfish or shrimp. First you make a roux, a cooked mixture of butter and flour. A Creole roux sometimes combines flour with peanut oil that can hold a high temperature, until the color of peanut butter or darker. This process can take 45 minutes or so of constant stirring. It is dangerous stuff, if any splatters on you, it will be perfectly clear why it's referred to as Cajun napalm. Adapted from Chef Virginia Willis' cookbook, Bon Appetit, Y'all,"

Original is 5 servings

Nutritional

  • Serving Size: 1 (980.9 g)
  • Calories 1026.3
  • Total Fat - 75.4 g
  • Saturated Fat - 26.8 g
  • Cholesterol - 165.5 mg
  • Sodium - 3093.4 mg
  • Total Carbohydrate - 47.8 g
  • Dietary Fiber - 18.7 g
  • Sugars - 21.5 g
  • Protein - 49 g
  • Calcium - 229.1 mg
  • Iron - 9.4 mg
  • Vitamin C - 483.7 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

In Dutch oven, melt butter over medium heat.

Step 2

Add the flour, stirring slowly and constantly, and cook to a medium-brown roux, about 30 minutes.

Step 3

Add onion, celery and bell pepper, cook stirring constantly, until vegetables are wilted and lightly golden, about 5 minutes.

Step 4

Add parsley and green onion tops and stir to combine. Add garlic and cook until fragrant, 30-45 seconds.

Step 5

Add fish stock and stir to combine. Bring to a boil over high heat.

Step 6

Decrease heat to low, and simmer, stirring occasionally, until thickened and reduced, about 20 minutes.

Step 7

Add crawfish and stir to combine.

Step 8

Cook until heated through, 5-7 minutes.

Step 9

Season with hot sauce. Taste and adjust for seasoning, serve with rice pilaf.

Tips


No special items needed.

0 Reviews

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