Crawfish Etouffee

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour 
• 1 pound peeled crawfish tails
• 1/2 cup died onion
• 1/2 cup diced celery
• 1/2 cup diced bell peper
• 3 cloves minced garlic
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onions
• 2 cups seafood or chicken stock
• 1/2 cup diced tomatoes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• salt and black pepper
• Cooked white rice
• Hot sauce

Directions

1. In a cast-iron pan, heat the vegetable oil over medium heat, and gradually whisk in the all-purpose flour to create a smooth roux. Stir continuously to prevent burning.
2. In a heavy pot or Dutch oven, heat a couple of tablespoons of vegetable oil over medium heat, and add diced onions, celery, and bell peppers. Saute for about 5 minutes.
3. Stir in minced garlic, dried thyme, dried oregano, paprika, and cayenne pepper.
4. Slowly add the roux to the pot with the sauteed vegetables and stir to combine, then gradually pour in the seafood or chicken stock while continuing to stir. Make sure there are no lumps.
5. Bring the mixture to a gentle simmer, and let it cook for about 10-15 minutes, stirring occasionally. The sauce will thicken as it simmers.
6. Add the diced tomatoes and crawfish tails to the pot. Simmer for an additional 5-7 minutes until the crawfish tails are heated through.
7. Season the etouffee with salt and black pepper to taste and stir in chopped parsley and green onions.
8. Serve the crawfish etouffee over cooked white rice and add a dash of hot sauce.

Source — Personal Recipe
Prepared by Nathaniel Collins
Louisiana Anthology
September 16, 2023

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