Crawfish Étouffée - Chow Time
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27 Jan Crawfish Étouffée

I have a soft spot for Southern food. It all has such bold flavor. This particular dish was recommended by a beloved follower, and man am I glad I made it. The entire key to cooking an etouffee (leaving out the accent marks here to tone down the snob factor), or any gumbo for that matter, is the roux. That is the base flavor for this dish, and when it isn’t done correctly your etouffee may end up without much flavor.


Serves 2 with leftovers

What You Need:


For The Etouffee:

1lb frozen (or fresh if you can find them) crawfish tails Peeled

1 Yellow Onion

2 Bell Peppers

4 Celery Stalks

2 Tbsp Garlic

1 Tbsp Creole Seasoning

2-3 C Water

1/2 Tbsp Cayenne

2 Tbsp Butter

2 Tbsp Oil

4 Tbsp Flour


For The Rice:

1 C Long Grain Rice

1&1/2 C Water

1 Tbsp Butter


Set your oven to 325 degrees.


The first thing is to chop all of your vegetables and get everything staged so you’re ready for action when it’s time to cook.


It’s hard to find fresh crawfish in Kansas City, so I’m using frozen ones from a great market here in town. To thaw the tails, use the 2-3 cups of water to submerge them and create a “crawfish water” that we will use later in the recipe.


I prefer to use a cast iron skillet with this dish, but a normal 10-12 inch skillet will do the trick. Get your butter and oil melting. Once it’s melted and hot, add flour to the pan, stirring constantly to keep from burning. Cook your butter and flour mixture (roux) for about 20 minutes, stirring constantly. Do this until it turns a a few shades darker and has a nutty smell.


Add your vegetables and cook until they start to turn translucent. Season with creole and salt and pepper


In the meantime, strain the crawfish and reserve the water. Place the tails in the fridge. Add the rest of the ingredients along with about 1 and 1/2 cups of the crawfish water and simmer for about 30-45 minutes, adding additonal water as needed to keep a good consistancy.

IMG_4717   For the rice, place along with 1 and 1/2 cups of water (tap, not the crawfish water) in a 6″ x 3″ or so pan and put into the oven for about 30 minutes, or until the rice has absorbed all the liquid. Make sure to cover with foil and add a tablespoon of butter.

When you are about 15 minutes away from being done simmering the etouffee, add the crawfish and bring to a healthy simmer. Grab a bowl and add a pile of rice, putting the etouffee on top along with micro greens or any other garnish you like. I love micro greens — you’ll see me use them a lot.

I also made a caesar salad with this one. I used hearts of romaine with homemade crutons. For the crutons I just diced up bread I wasn’t going to use and tossed it in garlic oil with some thyme and oregano. Throw these in the oven and it will only take about 20 minutes.

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