Crawfish Stew-Fay (Etouffee)
Soups & Stews
Recipe courtesy of Chef Donald Link, Herbsaint Restaurant
Serves 4 to 6
1/4 pound (1 stick) unsalted butter
2 cups yellow onions, chopped
1 cup green bell peppers, chopped
1/2 cup celery, chopped
2 pounds peeled crawfish tails
1 tablespoon cornstarch dissolved in 1/2 cup water
Salt and cayenne to taste
2 tablespoon green onions, chopped
1 tablespoon fresh parsley leaves, chopped
Cooked long-grain rice
Chef's note: This is a classic etouffee from South Louisiana. It’s called a stew-fay simply because of the slurry (a combination of water and cornstarch) that’s added to thicken it up a bit.
Crawfish Stew-Fay (Etouffee)
Heat the butter over medium heat in a large, heavy pot. Add the onions, bell peppers, and celery, and cook, stirring, until soft and lightly golden, 6 to 8 minutes. Add the crawfish and cook, stirring occasionally, until they begin to throw off a little liquid, about 5 minutes. Add the cornstarch mixture; reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens, 3 to 4 minutes.
Season with salt and cayenne.
Remove from the heat. Add the green onions and parsley. Serve in bowls over rice
Heat the butter over medium heat in a large, heavy pot. Add the onions, bell peppers, and celery, and cook, stirring, until soft and lightly golden, 6 to 8 minutes. Add the crawfish and cook, stirring occasionally, until they begin to throw off a little liquid, about 5 minutes. Add the cornstarch mixture; reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens, 3 to 4 minutes.
Season with salt and cayenne.
Remove from the heat. Add the green onions and parsley. Serve in bowls over rice
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