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Louisiana Crawfish Etouffee
Created by: Howcan Team
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 stalks celery, chopped
- 3 cloves garlic, minced
- 2 cups seafood stock
- 1/2 cup chopped green onions
- 1/4 cup chopped parsley
- 2 pounds cooked crawfish tails
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Cooked white rice, for serving
Instructions
- In a large, heavy-bottomed pot, melt 1/2 cup of butter over medium heat.
- Stir in 1/2 cup of all-purpose flour to make a roux, and cook, stirring constantly, until the roux is a dark caramel color, about 15-20 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the pot, and cook for 5-7 minutes, until the vegetables are softened.
- Gradually pour in 2 cups of seafood stock, stirring constantly to incorporate the roux into the liquid. Bring the mixture to a simmer.
- Add the cooked crawfish tails, green onions, parsley, Cajun seasoning, and cayenne pepper to the pot. Season with salt and pepper to taste.
- Simmer the etouffee for 15-20 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened to your desired consistency.
- Serve the crawfish etouffee over cooked white rice, and enjoy!
Louisiana Crawfish Etouffee is a classic Cajun dish with a rich history dating back to the 1920s. This flavorful dish originated in the bayous of Louisiana, where local chefs combined French cooking techniques with the abundant crawfish found in the region. The dish gained popularity in the 1980s and is now a staple in Louisiana cuisine. Chefs like Paul Prudhomme and Emeril Lagasse have helped popularize this dish, and it can be found in many restaurants across the state. The key to a delicious Crawfish Etouffee lies in the perfect blend of spices, fresh crawfish, and a rich, roux-based sauce. For the best version of this dish, head to New Orleans or Lafayette, where you'll find authentic Cajun and Creole restaurants serving up this mouthwatering delicacy.
60 min
6
350 calories
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