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Crawfish Étouffée

Crawfish, tomatoes, dried and fresh herbs, garlic, and a kick of cayenne pepper give this hearty dish its classic Creole flavors.

Ingredient:

  • 1/4 cup unsalted butter

  • 1/4 cup all-purpose flour

  • 1 cup (4 1/2 ounces) chopped white onion (from 1 medium [9-ounce] onion)

  • 1/2 cup (2 ounces) chopped green bell pepper (from 1 medium [6-ounce] pepper)

  • 1/2 cup (2 ounces) chopped celery (from 1 stalk)

  • 3 garlic cloves, minced

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon dried thyme

  • 2 cups fish or shrimp stock

  • 1 cup diced tomatoes (from 1 [14.5-ounce] can diced tomatoes, drained)

  • 1 teaspoon Worcestershire sauce

  • 1 pound cooked, peeled crawfish tails

  • 3 tablespoons chopped fresh parsley, plus more for garnish

  • 3 tablespoons chopped scallions, plus more for garnish

  • Hot rice, for serving

Recipe Direction :

  1. Melt butter in a large saucepan or Dutch oven over medium heat. Whisk in flour and cook, whisking constantly, until roux is a light caramel color, about 5 minutes. Add onion, green pepper, and celery and cook, stirring frequently, until vegetables are just tender, about 8 minutes. Add garlic, salt, pepper, garlic powder, onion powder, cayenne, oregano, and thyme and cook, stirring constantly, until fragrant, about 1 minute. Stir in stock, tomatoes and Worcestershire sauce and bring to a boil. Reduce heat to low to maintain a simmer and cook, uncovered, stirring occasionally, until the vegetables are very soft and the sauce thickens, about 20 minutes.

  2. Add crawfish tails and simmer until heated through, about 5 minutes. Stir in parsley and scallions. Divide mixture among 4 serving plates or bowls and serve with rice. Garnish with more parsley and scallions.