Crawfish Étouffée

30 mins
Serves 1
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Directions

  1. 1Prep your holy trinity of onions, bell peppers, and celery.
  2. 2Prep your holy trinity of onions, bell peppers, and celery.
  3. 3Prep your holy trinity of onions, bell peppers, and celery.
  4. 4Get your 70-year-old magnalite pot and throw in butter and flour to create a roux.
  5. 5Get your 70-year-old magnalite pot and throw in butter and flour to create a roux.
  6. 6Get your 70-year-old magnalite pot and throw in butter and flour to create a roux.
  7. 7Make a blond or brown roux, but don't go as dark as a gumbo roux.
  8. 8Make a blond or brown roux, but don't go as dark as a gumbo roux.
  9. 9Make a blond or brown roux, but don't go as dark as a gumbo roux.
  10. 10Cook the holy trinity until it looks like a dark brown mix.
  11. 11Cook the holy trinity until it looks like a dark brown mix.
  12. 12Cook the holy trinity until it looks like a dark brown mix.
  13. 13Add the garlic we call that the pow.
  14. 14Add the garlic we call that the pow.
  15. 15Add the garlic we call that the pow.
  16. 16Add tomato paste and cook it down.
  17. 17Add tomato paste and cook it down.
  18. 18Add tomato paste and cook it down.
  19. 19Make your own shrimp stock or seafood stock, or use the one from the store.
  20. 20Make your own shrimp stock or seafood stock, or use the one from the store.
  21. 21Make your own shrimp stock or seafood stock, or use the one from the store.
  22. 22Pour the stock in the pot.
  23. 23Pour the stock in the pot.
  24. 24Pour the stock in the pot.
  25. 25Add bay leaves, lemon juice, hot sauce, cayenne, and creole seasoning.
  26. 26Add bay leaves, lemon juice, hot sauce, cayenne, and creole seasoning.
  27. 27Add bay leaves, lemon juice, hot sauce, cayenne, and creole seasoning.
  28. 28Bring it to a boil, reduce it and simmer for 25 minutes.
  29. 29Bring it to a boil, reduce it and simmer for 25 minutes.
  30. 30Bring it to a boil, reduce it and simmer for 25 minutes.
  31. 31Add crawfish (fresh or frozen, from Louisiana).
  32. 32Add crawfish (fresh or frozen, from Louisiana).
  33. 33Add crawfish (fresh or frozen, from Louisiana).
  34. 34Mix until well combined.
  35. 35Mix until well combined.
  36. 36Mix until well combined.
  37. 37Remove bay leaves.
  38. 38Remove bay leaves.
  39. 39Remove bay leaves.
  40. 40Add green onions.
  41. 41Add green onions.
  42. 42Add green onions.
  43. 43Serve over rice.
  44. 44Serve over rice.
  45. 45Serve over rice.

Ingredients

  • 1 onions
  • 1 onions
  • 1 onions
  • 1 bell peppers
  • 1 bell peppers
  • 1 bell peppers
  • 1 celery
  • 1 celery
  • 1 celery
  • 1 cup butter
  • 1 cup butter
  • 1 cup butter
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 tbs tomato paste
  • 2 tbs tomato paste
  • 2 tbs tomato paste
  • 4 cups shrimp stock or seafood stock
  • 4 cups shrimp stock or seafood stock
  • 4 cups shrimp stock or seafood stock
  • 2 bay leaf
  • 2 bay leaf
  • 2 bay leaf
  • 1 juice of a fresh lemon
  • 1 juice of a fresh lemon
  • 1 juice of a fresh lemon
  • 2 tbs hot sauce
  • 2 tbs hot sauce
  • 2 tbs hot sauce
  • 1 tsp cayenne
  • 1 tsp cayenne
  • 1 tsp cayenne
  • 1 tsp creole seasoning
  • 1 tsp creole seasoning
  • 1 tsp creole seasoning
  • 1 lb crawfish
  • 1 lb crawfish
  • 1 lb crawfish
  • 1 bunch green onions
  • 1 bunch green onions
  • 1 bunch green onions
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice

Equipment

knifecutting board70 year old magnalite potwooden spoonblack spatulastrainerladle