Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Smothering involves a browning process at the beginning then moves on to the sauce at the end with the final cooking.
What you need
For the Etouffee
- 2 tablespoons canola oil
- 3 tablespoons flour
- 2 tablespoons butter
the Holy Trinity
- ½ cup green bell pepper , diced
- ½ medium onion , diced
- 1/3 cup chopped celery (about 1-2 sticks)
The Stew
- 2 teaspoons minced garlic
- 1 teaspoons thyme fresh or dried
- 1 bay leaf
- 1 cup chopped tomatoes
- 2 teaspoons Creole seasoning
- 2 teaspoons worcestershire sauce
- 1 teaspoon paprika
- 2 cups Crawfish or chicken stock adjust to desired consistency
- 1 pound Crawfish
- 2-3 Tablespoons chopped parsley
- 2 green onions , chopped
- 1 teaspoon Hot sauce (optional)
- Salt to taste
Instructions
For the Etouffee
- Add a teaspoon or 2 of butter or oil to a sauce pan or skillet . Then throw in Crawfish shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme. .
- Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 5 cups of water to it
- Bring to a boil, lower heat and let it simmer for 20 minutes
-
Remove from heat and strain using a sieve. Set stock aside
For the Meal:
Make the Roux
- In a large Dutch oven combine melted butter, oil and flour until smooth.
- Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color. Don’t walk away from the stove during this process. It might burn.
add the stew
- Add the onion, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
- Then add, garlic , thyme and bay leaf – continue stirring about 2 minutes.
- Next throw in about 1 cup chopped tomatoes, worcestershire sauce, paprika and creole seasoning and let it cook for 5 minutes.
- Gradually pour in about 2 cups of stock, bring to a boil and let it simmer .Add the crawfish, simmer for 3-4 more minutes.
- Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
- Stir in, green onions, and chopped parsley.
- Serve over hot cooked rice.