Louisiana Crawfish Étouffée (Print Version)
# Ingredients:
→ Holy Trinity Base
01 -
1 yellow onion, diced
02 -
1 green bell pepper, diced
03 -
2 ribs celery, diced
04 -
5 cloves garlic, minced
→ Roux and Sauce
05 -
12 tablespoons butter, divided
06 -
½ cup all-purpose flour
07 -
4 cups seafood stock
08 -
2 teaspoons Better than Bouillon lobster base
→ Seasonings
09 -
1 teaspoon Cajun seasoning
10 -
¼ teaspoon kosher salt
11 -
½ teaspoon freshly ground black pepper
12 -
¼ teaspoon dried thyme
13 -
¼ teaspoon ground cayenne pepper
→ Main and Garnish
14 -
1 lb Louisiana crawfish tails
15 -
1 bunch green onions, chopped
16 -
4 cups hot cooked rice or grits, for serving
17 -
Hot sauce, for serving
# Instructions:
01 -
Heat 3-4 tablespoons butter in a 12-inch cast iron skillet or Dutch oven over medium heat. Cook onion, celery, bell pepper and garlic for 5 minutes until translucent. Remove to a bowl.
02 -
Reduce heat to medium-low. Melt 8 tablespoons butter, add flour, and whisk. Cook, whisking continuously, for 10-15 minutes until golden like peanut butter. Don't let it burn.
03 -
Reduce heat to low. Slowly whisk in seafood broth in a steady stream until smooth. Add vegetables back with seasonings and bouillon. Simmer 10 minutes until gravy consistency.
04 -
Add crawfish tails and cook until warmed through. Taste and adjust seasonings.
05 -
Serve over hot rice or grits. Garnish with green onions and serve with hot sauce.
# Notes:
01 -
Use high-quality Louisiana crawfish tails for best results
02 -
Can substitute chicken or vegetable stock for seafood stock
03 -
Can be made ahead and reheated
04 -
Freezes well for up to 3 months