This is a classic crawfish etouffee recipe. Etouffee’s was made famous by the Cajun’s. Usually, etouffee’s are made with crawfish, shrimp, chicken or sometimes all the above.
Crawfish Etouffee Cooking Tips:
How do I create Layers of Flavor:
Season the vegetables a little at a time with the Savory Cajun seasoning at each stage to build layers of flavors.
What color roux should my etouffee be?
A peanut butter brown roux is the perfect color for a etouffee.
How is etouffee different from gumbo?
Etouffee and gumbo both have the holy trinity (onion, celery, and bell pepper) and a dark brown roux. The difference between etouffee and gumbo is that etouffee is thicker, made with butter roux, and has a gravy consistency. Gumbo is thinner, made with an oil roux, and a soup consistency.
What etouffee mean?
Etouffee is a French word that means smothered or suffocated.
What does etouffee taste like?
Etouffee has a deep nutty flavor from the dark brown roux. The roux creates an umami flavor that deepens depending on the color of your roux. The onions, celery, bell pepper, garlic, and cajun seasoning take it up a notch from your traditional gravy.
How thick should etouffee be?
Etouffee should be as thick as a gravy you would use on mashed potatoes.
What’s the difference between Cajun and Creole?
The easiest way to tell the difference is the Cajun’s cuisine is country cooking, where you get a fair amount of smothered and fried foods. The French Acadians settled in west Louisiana and were later known as “Cajuns.” Creole cuisine is city cooking and has a certain level of refinement to it. You will see many similar dishes, but Creole cuisine will usually include more tomato products from Italian influence. Creole cuisine is a gumbo of cultures: West African, Native Americans, French, Spanish, Italian, Germans, and English.
Can you make ahead?
Fridge: Crawfish Etouffee: After etoufee cools off, place in an airtight container in the fridge for 7 days max.
Reheating: Crawfish Etouffee: Turn on heat to medium, add all ingredients in a small or medium sauce pan, cook until mixture starts to boil. About 10 minutes or less.
latest Recipe Video:
You can use chicken, shrimp or lobster in your etouffee. You can use shrimp stock, fish stock or vegetables stock.
what to serve with Crawfish Etouffee?
- 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.
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