Friday, March 3, 2017

Crawfish Étouffée

A couple days ago, I shared the recipe for the King Cake we made for Mardi Gras.  But we had some tasty Cajun food before we had the King Cake - we made crawfish étouffée.  We used the recipe from Chef Paul Prudhomme's Louisiana Kitchen.

  • Seasoning Mix
    • 1 tsp. salt
    • 1 tsp. cayenne pepper
    • 1/2 tsp. white pepper
    • 1/2 tsp. black pepper
    • 1/2 tsp. dried sweet basil leaves
    • 1/4 tsp. dried thyme leaves
  • 1/8 cup chopped onions
  • 1/8 cup chopped celery
  • 1/8 cup chopped bell peppers
  • 3 1/2 tbsp. peanut oil
  • 3/8 cup flour
  • 1 1/2 cups seafood stock
  • 1 stick unsalted butter
  • 1 pound peeled crawfish tails (get Louisiana crawfish if you can - they are much better than the Chinese ones!)
  • 1/2 cup very finely chopped green onions
  • 2 cups hot cooked rice
Yield: 4 servings

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a separate bowl, combine the onions, celery, and bell peppers.

In a large heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke (about 4 minutes).  With a long handled metal whisk, gradually mix in the flour, stirring until smooth.  Continue cooking, whisking constantly, until the roux is a dark red-brown (about 3-5 minutes).  Be careful not to let it scorch in the pan or splash on your skin.

Remove from heat, and immediately stir in the vegetable mix and 1/2 tbsp. of the seasoning mix.  Continue stirring until cooled (about 5 minutes).

In a 2 quart saucepan, bring 1 cup of the stock to a boil over high heat.  Gradually add the roux and whisk until thoroughly dissolved.  Reduce heat to low and cook until the flour taste is gone (about 2 minutes), whisking constantly.  Remove from heat and set aside.

In a 4 quart saucepan, melt 1/2 stick of the butter over medium heat.  Stir in the crawfish and green onions, sauté about 1 minute, stirring constantly.

Add the remaining 1/2 stick of butter, the stock mixture, and the remaining 1/2 cup of stock.  Cook until the butter melts and is mixed into the sauce (about 4 to 6 minutes), stirring constantly.

Add the remaining seasoning mix, stir well and remove from heat.  Serve immediately by mounding 1/2 cup of rice on each serving plate, topped wth 3/4 cup of the étouffée.

This was really yummy, if you like Cajun food, I definitely recommend it!


  1. That REALLY looks delicious. I've not had a lot of New Orleans-style food but have always thought I'd love it and this proves it! I bet it's dynamite - thanks for sharing the recipe.

    Hugs, Pam

    1. I love Cajun food and this is a really tasty recipe.