Crawfish 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. Etouffee is served over rice.
MAKES 4 SERVINGS
- 1 stick ¼ pound butter
- 2 cups chopped onions
- 1 cup chopped celery
- ½ cup chopped bell peppers
- 1 pound peeled crawfish tails or shrimp
- 2 bay leaves
- 1 tablespoon flour
- 1 cup water
- 1 teaspoon salt
- ¼ teaspoon cayenne
- 2 tablespoons chopped parsley
- 3 tablespoons chopped green onions
- 4 Servings of rice white rice is traditional
- Melt the butter in a large skillet over medium-high heat. Add the onions, celery, and bell peppers and sauté until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, for about 10 to 12 minutes.
- Dissolve the flour in the water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
- Remove the bay leaves and serve over rice.