Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups seafood stock
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot 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
- 1/4 cup chopped green onions
- Cooked white rice, for serving
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or whisk
Step-by-Step Instructions:
1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the flour and whisk constantly until the mixture turns a dark brown color, about 10-15 minutes.
3. Add the onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are softened, about 5-7 minutes.
4. Add the seafood stock, water, Worcestershire sauce, hot sauce, paprika, cayenne pepper, thyme, oregano, salt, and black pepper to the pot and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
6. Add the crawfish tails to the pot and cook for an additional 10-15 minutes, or until the crawfish are cooked through.
7. Stir in the chopped parsley and green onions.
8. Serve the étouffée over cooked white rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for cooking the roux and vegetables
- Low heat for simmering the étouffée
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 400 per serving
- Fat: 22g
- Carbohydrates: 20g
- Protein: 30g
Substitutions for ingredients:
- Seafood stock can be substituted with chicken or vegetable stock.
- Crawfish tails can be substituted with shrimp or crab meat.
Variations:
- Add diced tomatoes to the pot for a slightly different flavor.
- Use Cajun seasoning instead of the individual spices for a shortcut.
Tips and Tricks:
- Be patient when cooking the roux, as it can take some time to reach the desired color.
- Use fresh crawfish tails for the best flavor.
- Serve with hot sauce on the side for those who like it extra spicy.
Storage Instructions:
- Store leftover étouffée in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the étouffée in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the étouffée in individual bowls with a scoop of white rice in the center.
- Garnish with additional chopped parsley and green onions.
Garnishes:
- Chopped parsley
- Chopped green onions
Pairings:
- Serve with a side of garlic bread or cornbread.
Suggested Side Dishes:
- Cornbread
- Garlic bread
- Steamed vegetables
Troubleshooting Advice:
- If the roux burns, start over with fresh ingredients.
- If the étouffée is too thick, add more stock or water to thin it out.
Food Safety Advice:
- Make sure to cook the crawfish tails thoroughly to avoid any foodborne illnesses.
Food History:
- Étouffée is a Cajun and Creole dish that originated in Louisiana in the 1920s.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve hot with a side of white rice.
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