I hadn’t made Crawfish Etouffee in a long time so I looked at several recipes. This is a simple dish: sauté some aromatics simmer in stock, add crawfish, and you’re done.
Still, I found myself a little confused since the recipes were all over the place as far as the base was concerned. Namely, do you start with a roux or not? Most of the recipes said not, some called for a “light” roux, others for a standard roux. The aromatics were also inconsistent. Some called for the “Cajun Trinity” of bell pepper, onions, and celery, others just for green onions.
In the end I decided to go with what I thought best, a roux and the Trinity.
Melt a stick or so butter in a black iron pot. Slowly add about ¾ cup offlour, whisking constantly to ensure that it doesn’t burn. This process takes about 20 – 30 minutes at least.
Add chopped onions, bell pepper, and celery (1:1:2/3) and sauté about 10 minutes.
Add 3 cups shrimp stock, paprika, salt, pepper, and Cajun spices to taste. and simmer to blend, about 15 minutes. Add 2lb crawfish tails, adjust liquid as necessary, and heat through, another 10 minutes.
Serve with white rice. I use Basmati.
2 comments:
How did that work for you? I've lost my favorite recipe for etouffee and it's very similar to what you came up with, except the crawfish or shrimp are additionally sauteed in butter before adding them to the roux/trinity/stock mix.
It turned out great, although my Aunt from Louisiana was adamant that you don't make a roux with etoufee.
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