# Crawfish Étouffée

Crawfish Étouffée is a dish that was created in the 1950s in Louisiana and is made a bunch of different ways now, popularly with shrimp or crawfish.

- Servings: 1 servings
- Total time: 30 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

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

## Instructions

1. Prep your holy trinity of onions, bell peppers, and celery.
2. Get your 70-year-old magnalite pot and throw in butter and flour to create a roux.
3. Make a blond or brown roux, but don't go as dark as a gumbo roux.
4. Cook the holy trinity until it looks like a dark brown mix.
5. Add the garlic we call that the pow.
6. Add tomato paste and cook it down.
7. Make your own shrimp stock or seafood stock, or use the one from the store.
8. Pour the stock in the pot.
9. Add bay leaves, lemon juice, hot sauce, cayenne, and creole seasoning.
10. Bring it to a boil, reduce it and simmer for 25 minutes.
11. Add crawfish (fresh or frozen, from Louisiana).
12. Mix until well combined.
13. Remove bay leaves.
14. Add green onions.
15. Serve over rice.

## Equipment

- knife
- cutting board
- 70 year old magnalite pot
- wooden spoon
- black spatula
- strainer
- ladle

## Source

- Original video: https://www.facebook.com/share/r/14fXp29DBx/
- Recipe page: https://www.cliprecipe.com/recipe/a3dff252-f64e-4a67-b4a1-b4bc85bd35c6
- Extracted: 2025-01-10

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt