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.

 

 

 

Etouffee

Etouffee – 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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Cajun, Creole, Southern
Servings: 6

Ingredients

  • 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

Instructions

  • 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.

Notes

Season the vegetables a little at a time with the savory seasoning at each stage to build flavors.