This recipe is for a classic Etouffee. Etouffee’s was made popular by the Cajun’s, normally etouffee’s are made with crawfish, shrimp or sometimes both. The difference between a Etouffee and a regular gravy in my opinion is the addition of the trinity.
- 1 stick unsalted butter
- ½ cup flour
- 1 large onion chopped
- 1 bell pepper chopped
- 3 stalks celery chopped
- 4 garlic cloves minced
- 2 bay leaves
- 3 tablespoons savory nola or creole seasoning
- 1 teaspoon cayenne
- 1 teaspoon dry thyme
- 3 – 3 ½ cups unsalted chicken stock
- 2 lbs. crawfish or medium shrimp peeled, tail on and deveined
- 1 cup green onions sliced
- 4 cups cooked rice
- to taste Louisiana hot sauce
- Heat a cast iron skillet or heavy bottom skillet over medium heat, melt butter and whisk in flour. Whisk until a peanut butter brown color is achieved; then stir in onion, bell pepper, and celery and cook for 2 minutes. Stir in garlic, bay leaf, savory seasoning, cayenne and thyme.
- Whisk stock in by third’s and bring to a boil. If too thick add more stock. Reduce heat to a simmer adjust flavor to taste, add crawfish. Cook for 3 minutes until crawfish are cooked. Stir in ½ cup of green onions. Serve over rice garnish with remaining green onions.