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BellaOnline's Cajun & Creole Editor

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Classic Crawfish Étouffée

Guest Author - Sandie Jarrett

Étouffée (ay-too-fay) is a thick, spicy crawfish stew served over steamy hot white rice. Étouffée comes from the French word Étouffér or to smother. As with many Cajun dishes, Étouffée begins with a roux and includes the Trinity (onion, celery, and green bell peppers).

Serves 6

1 stick (1/2 cup) butter OR 1/4 cup olive oil and 1/4 cup butter
2 tablespoons flour
1-1/2 cups yellow onion, peeled and chopped
3/4 cups green bell pepper, cored, seeded, and chopped
3/4 cups celery, chopped
3 teaspoons garlic, minced
1 large bay leaf
1/2 teaspoon dried thyme (or 1 teaspoon fresh)
1 teaspoon sea salt or to taste
1/4 teaspoon cayenne pepper or to taste
1/4 teaspoon freshly ground black pepper
1-1/2 cups low sodium chicken stock (broth)
1 pound crawfish tails (cooked and lightly seasoned with Bayou Blend or other Cajun Seasoning)
1 lemon, cut into 8 wedges
1/2 cup fresh parsley, chopped and divided
1/2 thinly green onions (green tops only), chopped and divided
Hot pepper sauce (optional)
Worcestershire sauce (optional)
Cooked

In a large pot or cast iron skillet, melt the butter (or butter and oil combination) over medium heat. Stir in the flour and cook, stirring continually, until the roux is a light peanut butter color.

Stir the yellow onion, celery, and bell pepper into the roux. Cook for several minutes, then season with sea salt, cayenne and black peppers, thyme, and a bay leaf. Stir to blend. Cook until the vegetables are just tender, about 6 to 8 minutes. Add the garlic, Stir to blend and cook a few more minutes.

Slowly add the stock to the roux mixture, stirring to combine. Simmer for several minutes. Add the seasoned crawfish tails (or shrimp) and bring to a boil. Immediately reduce the heat and simmer about 5 minutes, until the liquid thickens. Add 1/4 cup of green onion, 1/4 cup parsley and the juice of 2 lemon wedges and continue cooking for another minute or so. Taste sauce and adjust seasonings.

Remove the bay leaf before serving!

Serve Étouffée in heated soup plates (or on a plate), ladled over cooked white rice. Drizzle with hot pepper sauce and Worcestershire sauce, if desired. Garnish with remaining parsley, green onions, and a lemon wedge and enjoy!

Cook’s Notes:

For a Creole Style Étouffée, add 3/4 cup chopped seeded tomatoes when you add the garlic.

For a richer flavor, use dry sherry in place of the white wine and use shrimp stock in place of the chicken broth.

Where to purchase specialty ingredients for this recipe:
Bayou Blend Cajun Seasoning from The Posh Gourmet
Gourmet and other fine specialty foods, including quality olive oils, sea salts, and seasonings directly from The Posh Gourmet
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Content copyright © 2013 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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