Classic Crawfish Étouffée
3 tablespoons canola oil
3 tablespoons flour
1 small onion, diced
1 stalk celery, diced
Half a red bell pepper, diced
2 cloves garlic, minced
¼ teaspoon cayenne pepper
1 teaspoon smoked paprika
¼ teaspoon thyme
1 small tomato, peeled, seeded, and diced
1 quart seafood stock (canned or homemade)
3 tablespoons butter
2 green onions, chopped
1 pound peeled crawfish tails
2 dashes Worcestershire
2 dashes hot sauce
Rouses
salt and black pepper to taste
3 cups cooked white rice
In a large saucepan, heat oil over medium-high heat. Whisk in flour and reduce heat to moderate. Continue whisking until the roux reaches a dark brown color, about 15 minutes. Add onions, reduce heat, and cook until onions have caramelized and roux becomes shiny. Add celery, bell peppers, garlic, cayenne, paprika and thyme and cook for 5 minutes.
Add tomatoes and seafood stock and increase heat to high. When sauce reaches a boil, reduce heat to moderate and let simmer 5-7 minutes, stirring often. Reduce heat to low and stir in butter. Add green onions and crawfish tails, mix and season with Worcestershire, hot sauce, salt, and black pepper. Cook for one minute then remove saucepan from heat. Serve over rice.
Serves 6
3 tablespoons canola oil
3 tablespoons flour
1 small onion, diced
1 stalk celery, diced
Half a red bell pepper, diced
2 cloves garlic, minced
¼ teaspoon cayenne pepper
1 teaspoon smoked paprika
¼ teaspoon thyme
1 small tomato, peeled, seeded, and diced
1 quart seafood stock (canned or homemade)
3 tablespoons butter
2 green onions, chopped
1 pound peeled crawfish tails
2 dashes Worcestershire
2 dashes hot sauce
Rouses
salt and black pepper to taste
3 cups cooked white rice
In a large saucepan, heat oil over medium-high heat. Whisk in flour and reduce heat to moderate. Continue whisking until the roux reaches a dark brown color, about 15 minutes. Add onions, reduce heat, and cook until onions have caramelized and roux becomes shiny. Add celery, bell peppers, garlic, cayenne, paprika and thyme and cook for 5 minutes.
Add tomatoes and seafood stock and increase heat to high. When sauce reaches a boil, reduce heat to moderate and let simmer 5-7 minutes, stirring often. Reduce heat to low and stir in butter. Add green onions and crawfish tails, mix and season with Worcestershire, hot sauce, salt, and black pepper. Cook for one minute then remove saucepan from heat. Serve over rice.
Serves 6
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