New Orleans Crawfish Etouffee

  • 75 mins
  • 21 ingredients
100%

Ingredients

  • 1 cup unsalted butter
  • 1/4 cup flour
  • 1 cup chopped scallions
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup chopped celery
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp basil
  • 1 (8oz) can tomato sauce
  • 1 tsp white pepper
  • 1 tbs Worcestershire sauce
  • 1 tsp tabasco sauce
  • 1 cup clam juice
  • 1 cup water
  • 2 lbs crawfish tails or raw shrimp
  • 1 tbs grated lemon rind
  • 1 tbs fresh lemon juice
  • 1/4 cup minced parsley
  • 1/2 cup sliced scallion tops, for garnish
There are many versions of Crawfish etouffee. This is a version that is commonly served in New Orleans.  Etouffee in Creole means smothered.

  • In a heavy pan, melt 1/2 cup butter and gradually stir in the flour.
  • Cook  mixture over low heat,stirring constantly, until a dark brown roux is achieved. About 45 minutes.
  • Add scallions, onions garlic, green bell pepper, celery, bay leaf, thyme, basil and remaining 1/2 cup butter and saute for an additional 30 minutes.
  • Add tomato sauce, pepper salt, Worcestershire sauce, Tabasco, water and clam juice.
  • Bring to a boil, then reduce heat and simmer for 1 hour.
  • Remove bay leaf.
  • Add the crawfish or shrimp.lemon juice, lemon rind and parsley.
  • Heat through, but do not boil.
  • Refrigerate overnight so flavors can blend.
  • Remove 1 hour before reheating  so etouffee warms to room temperature.
  • Heat through without boiling.
  • Serve over white rice, garnished with scallion tops.

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