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Per serving
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- 1
Start your roux
In a large cast-iron or heavy skillet, melt the butter over low heat. Whisk in the flour and cook slowly, stirring the whole time, until it turns the color of caramel — about 20 minutes. Don't rush this part. The roux is the soul of the dish, and the darker you take it, the richer your étouffée will be.
- 2
Add the holy trinity
Stir in the chopped celery, green bell pepper and green onions until they're coated in the roux. Down here we call that the holy trinity, and it's the base of just about everything worth eating in Louisiana.
- 3
Build the gravy
Pour in the chicken broth and add the minced parsley, tomato paste, bay leaf, salt, black pepper and cayenne. Stir it together and bring it up to a boil.
- 4
Simmer low and slow
Reduce the heat, cover, and let it simmer for 30 minutes, stirring occasionally so nothing sticks. This is where the flavor comes together, so let it be.
- 5
Add the crawfish and serve
Discard the bay leaf. Stir in the thawed crawfish tail meat and heat through gently — just until warmed, so they stay tender. Spoon it over a bed of hot cooked white rice and serve.
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Louisiana Crawfish Étouffée
Created by: DeepSouthDiner
Ingredients
- 1/2 cup butter
- 10 tbsp all-purpose flour
- 1 1/4 cup celery
- 1 cup green bell pepper
- 1/2 cup green onions
- 3 cup chicken broth
- 1/4 cup fresh parsley
- 1 tbsp tomato paste
- 1 bay leaf
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 lb crawfish tail meat
- 2 cup white rice
Instructions
- Start your rouxIn a large cast-iron or heavy skillet, melt the butter over low heat. Whisk in the flour and cook slowly, stirring the whole time, until it turns the color of caramel — about 20 minutes. Don't rush this part. The roux is the soul of the dish, and the darker you take it, the richer your étouffée will be.
- Add the holy trinityStir in the chopped celery, green bell pepper and green onions until they're coated in the roux. Down here we call that the holy trinity, and it's the base of just about everything worth eating in Louisiana.
- Build the gravyPour in the chicken broth and add the minced parsley, tomato paste, bay leaf, salt, black pepper and cayenne. Stir it together and bring it up to a boil.
- Simmer low and slowReduce the heat, cover, and let it simmer for 30 minutes, stirring occasionally so nothing sticks. This is where the flavor comes together, so let it be.
- Add the crawfish and serveDiscard the bay leaf. Stir in the thawed crawfish tail meat and heat through gently — just until warmed, so they stay tender. Spoon it over a bed of hot cooked white rice and serve.