Crawfish Etouffee (Or Shrimp}

Chef’s Note

“Authentic Low Country Dish”






1 Large pot




  • 14 cupvegetable oil
  • 6 tablespoonsall-purpose flour
  • 1 largeonion, chopped
  • 1 largegreen bell pepper, seeded and chopped
  • 2 stalkscelery, chopped
  • 3 garlic cloves, finely chopped
  • 2 cupscrawfish stock or 2cupsbottled clam juice
  • 1 teaspoondried basil
  • 1 teaspoondried thyme
  • 12 teaspooncayenne
  • 12 teaspoonsalt
  • 6 tablespoonsbutter
  • 8 green onions, thinly sliced
  • 2 lbscrawfish tails, peeled or 1 12 lbs peeled and deveined shrimp
  • 2 tablespoonsfresh lemon juice
  • 1 tablespoonWorcestershire sauce
  • 12 cup minced fresh parsley
  • 12 teaspoonhot pepper sauce
  • 3 cups hot cooked white rice
  • Directions

  • In a large heavy saucepan or Dutch oven, heat the oil over medium for 1 minute.
  • Add the flour and cook over med. to med.-high heat, stirring constantly, for 6 to 10 min., or until the roux turns a rich mahogany color.
  • Add the onion, bell pepper, celery, and garlic. Cook, stirring frequently, for 4 min., or until the vegetables begin to.
  • soften.
  • Whisk in the stock, bring to a boil over med.-high heat, and cook, stirring constantly, for 1 minute
  • Stir in the basil, thyme, cayenne, and salt.
  • Reduce the heat to low and cook, covered, stirring occasionally, for 10 minute.
  • In a large skillet, melt 3 Tbsp. of the butter over med. heat.
  • Add the green onions and the crawfish tails and cook, stirring frequently, for 3 minute or until the crawfish turns pink.
  • Stir in the lemon juice and Worcestershire sauce.
  • Add the crawfish mixture to the roux base.
  • Cut the remaining 3 Tbsp. of butter into small pieces. Reduce the heat to very low and add the butter to the mixture, 1 piece at a time, stirring well after each addition.
  • Stir in the parsley and hot-pepper sauce.
  • To serve, divide the rice among 6 serving plates and spoon the mixture over rice.
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