6 - 8
How to cook Crawfish Etouffee
- 2 pounds shelled crawfish tails (about 6 to 7 pounds crawfish in the shell)
- 1 cup (2 sticks) butter
- 1 1/2 cups chopped onion
- 1 cup chopped green pepper
- 1 cup chopped celery
- 3 garlic cloves, minced
- 1 teaspoon salt, or to taste
- 1 teaspoon Tabasco pepper sauce
- 2 tablespoons crawfish fat
- juice of 1/2 lemon
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped green onions, green part only
- Hot steamed rice, to serve
- In a Dutch oven or large heavy pot, melt the butter and cook the onion, pepper, celery, and garlic until soft, about 5 minutes. Add the salt, Tabasco sauce, and crawfish fat, and cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally.
- Add the crawfish tails, lemon juice, and parsley. Cook for another 10 to 15 minutes.
- Just before serving, add the chopped green onions.
- For the best flavor, prepare this dish the day before. Remove from the refrigerator an hour before serving, and reheat just until hot to avoid overcooking the crawfish.
- Serve the Crawfish Etouffee over hot steamed white rice.
The Crawfish Etouffee recipe easy to prepare and so good! Etouffee
is a Cajun dish typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the bayou country of the southernmost half of Louisiana.
The literal meaning of etouffee is "smothered," and in the Cajun Crawfish Etouffee dish the crawfish tails are blanketed with a rich, thick sauce.
If you cannot purchase crawfish fat separately, you can extract it from the crawfish by running the sealed package of tails under hot water to make the fat more liquid. Cut open the package and empty it into a colander with a bowl underneath to catch the fat that runs off.
If you want to cook Crawfish Etouffee, but don't know where to find crawfish, you can substitute shrimp
This recipe for Crawfish Etouffee serves/makes: 6 - 8
The Crawfish Etouffee recipe is adopted from The Tabasco Brand Cookbook by Paul McIlhenny 2004.
Main Ingredient: Crayfish
Preparation Method: Poached/Simmered