Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups chicken broth
- 1/4 cup Louisiana hot sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds crawfish tails, peeled and deveined
- 1/4 cup chopped fresh parsley
- 4 cups cooked white rice
Special equipment needed: None
Step-by-step instructions:
1. In a large Dutch oven, melt the butter over medium heat.
2. Add the flour and stir constantly for 10-15 minutes or until the roux turns a dark brown color.
3. Add the onion, bell pepper, celery, and garlic to the roux and cook for 5-7 minutes or until the vegetables are tender.
4. Add the chicken broth, hot sauce, Worcestershire sauce, paprika, cayenne pepper, thyme, oregano, salt, and black pepper to the pot and stir well.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the sauce has thickened.
6. Add the crawfish tails to the pot and cook for 5-7 minutes or until the crawfish are cooked through.
7. Stir in the chopped parsley and remove the pot from the heat.
8. Serve the etouffee over cooked white rice.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for the roux, low heat for the sauce
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 20g
Saturated Fat: 10g
Cholesterol: 250mg
Sodium: 1500mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 4g
Protein: 40g
Substitutions for ingredients:
- Shrimp can be substituted for crawfish
- Tabasco sauce can be substituted for Louisiana hot sauce
Variations:
- Add diced tomatoes to the etouffee for a different flavor profile
- Use a different type of seafood, such as crab or lobster
Tips and tricks:
- Be patient when making the roux, as it can take some time to reach the desired color
- Use fresh crawfish if possible for the best flavor
- Serve with hot sauce on the side for those who like it extra spicy
Storage instructions:
Store leftover etouffee in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the etouffee in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the etouffee in a large bowl with a scoop of white rice on top.
Garnishes:
Chopped green onions or additional chopped parsley
Pairings:
Cornbread, garlic bread, or a side salad
Suggested side dishes:
Collard greens, green beans, or roasted vegetables
Troubleshooting advice:
If the roux burns, start over with a fresh batch.
Food safety advice:
Make sure the crawfish are cooked through before serving.
Food history:
Etouffee is a Cajun and Creole dish that originated in Louisiana.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve the etouffee family-style, with everyone helping themselves to a scoop of rice and a ladle of the sauce.
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Region: American