Crawfish Etouffee

Crawfish Etouffee

When I lived in Louisiana I worked in healthcare (my first career… or maybe it was my second).  To say thank you, one of my patients brought me a beautiful Cajun chicken stew, sweet potato biscuits and braised greens.  Ranger Craig and I ate for a week on that delicious meal!

Mrs. Breaux’s kindness touched my heart.  Her meal was divine.  A born and bred Cajun lady who cooked the best chicken stew I’ve ever tasted.  The sweet potato biscuits were soft as pillows and the greens were silky and perfectly seasoned.  It’s been 20 years.  I still remember her sweet face and that beautiful meal.

Sweet Potato Biscuits from SouthernFoodNetwork.com

Mrs. Breaux not only touched my heart, she peeked my taste buds.  I became obsessed with Cajun food.  I tried cooking it, but we all know how that turned out.  I was hands down the worst cook in the history of cooks.  Even one of my chef instructors said he thought I might be hopeless.  But, practice makes perfect!

I mastered the chicken stew, although still not as good as Mrs. Breaux’s, and I learned to prepare one mean and spicy gumbo.  Etouffee is icing on the cake after mastering gumbo.

My First Chef Crush

And it’s icing on the cake when the recipe just happens to be written by my very first chef crush, Emeril Lagasse.  That man couldn’t create a bad recipe if he tried.

Yes, Ranger Craig knows he’s got some competition.  But he doesn’t mind.  As long as the food is delicious!

Emeril Lagasse’s Crawfish Etouffee

Ingredients

1 stick unsalted butter

2 tablespoons all-purpose flour

1 cup chopped yellow onions

1/2 cup chopped celery

1/2 cup chopped green bell peppers

1/4 cup chopped green onions (I like extra for garnish)

1 tablespoon minced garlic

2 bay leaves

1 teaspoon salt

1/4 teaspoon cayenne

2 tablespoons dry sherry

1 1/2 cups shrimp stock or water (I used seafood stock)

1 pound crawfish tails

2 teaspoons fresh lemon juice (I squeeze half a lemon)

3 tablespoons chopped fresh Italian parsley, plus more for garnish

Cooked long grain white rice

Directions

In a large pot, melt the butter over medium-high heat.  Add the flour and cook, stirring to make a light roux.  This will take a few minutes.  I cook the roux until it looks the color of peanut butter.

Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt and cayenne pepper and cook, stirring, until the vegetables are soft.  About 5 minutes.

Add the sherry and cook for 2-3 minutes longer.  Add the stock and crawfish tails and bring to a boil.  Reduce the heat and simmer until thickened, about 5 minutes.  Add the lemon juice.

Stir in the parsley and remove from the heat.

Adjust the seasoning to taste.  Serve over rice and garnish with additional parsley or green onions.

I love this dish after it’s sat on the stove for about 30 minutes.  And it’s even better the next day.  If you want to prepare this the day before, follow all directions as listed above.  Cook and store the etouffee in a separate container from the rice.  Reheat them separately the next day and then serve them together.

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Comments

  1. How sweet! And mmm crayfish, one of my favorite things. My dad and I would boil them and dip them in hot butter and dill 🙂

    • What a lovely memory 🙂 That’s my preferred method of consuming these delicous shellfish. When we lived in Louisiana we used to buy them by the bucket full and boil them with Cajun seasonings, potatoes and corn. Then throw them out on the picnic table and feast. Ok, now I can’t wait until summer so I can have a crawfish boil. LOL!

  2. There’s nothing better than this classic during crawfish season. The recipe you have provided is easy and can be substituted with shrimp when crawfish are out of season. I am pleased to visit your post.

  3. What a lovely post Karista! I too love Emeril and will be blogging a bit about him tomorrow. Going to try and get my hands on some of those crawfish tails from Gemini. Feeling a very strong urge to make this and those sweet potato biscuits! Swoon!!
    Happy Fat Tuesday!

  4. Wow, this dishes looks so beautiful and delicious, I wish you could send some over to me, take care, have a lovely week…!!!

  5. This sounds incredible! I love cajun dishes and have never tried an Emeril recipe I didn’t like. I can’t wait to try this! 🙂

  6. yum, this sounds so delicious!

  7. I so wish I was a girl from the south so I could eat a dish like that more often. I love southern food but, nothing I make turns out like that beautiful plate.

    • LOL! Thank you Allison! I promise, you can absolutely create and dine on this delicious Etouffee. And you don’t have to be a girl from the South. 🙂

  8. OO so can’t wait to try this with the sherry! Have my recipe w/out it!!! Sounds tooo fantastic!

  9. What a beautiful look dish – it sounds incredible.

  10. I think you are so talented mastering these dishes… I’ve never even tried them. This looks so yummy, I’d love a hot bowl of that right now:)

    • Awww… Thank you! Lots of practice. It’s not that these Cajun dishes are difficult, just takes lots of patience and working in steps. The reward, delicious!

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