In Cajun and Creole cooking, Étouffée literally means “smothered.” It is a lush, velvety stew made by simmering crawfish tails in a rich gravy born from a “blond” or “peanut butter” roux.
Unlike Gumbo, which is thin and soup-like, Étouffée should be thick and decadent, clinging perfectly to a mound of white rice.
Authentic Crawfish Étouffée
1. The Ingredients
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1 lb Crawfish Tails (with the fat/yellow liquid from the bag—that’s flavor gold!)
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1 stick (1/2 cup) Unsalted Butter
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1/2 cup All-Purpose Flour
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The Holy Trinity: 1 Onion, 1 Green Bell Pepper, 2 stalks Celery (all finely diced)
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3 cloves Garlic (minced)
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2 cups Seafood Stock (or chicken stock)
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1 tbsp Creole Seasoning (Tony Chachere’s or Zatarain’s)
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1 tsp Worcestershire Sauce
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1 bunch Green Onions (sliced)
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1/4 cup Fresh Parsley (chopped)
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To taste: Salt, Black Pepper, and Cayenne
2. Step-by-Step Instructions
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