Crawfish étouffée is a classic New Orleans dish that beautifully embodies the flavors and culinary heritage of Louisiana. The word "étouffée," which means "smothered" in French, perfectly describes the way this dish is prepared—crawfish tails are lovingly smothered in a rich, flavorful sauce made with a dark roux and the holy trinity of Cajun cooking: celery, onions, and bell peppers.
This beloved dish has its roots in both Creole and Cajun cuisines, making it a favorite among locals and visitors alike. Traditionally served over rice, crawfish étouffée showcases the freshest crawfish available, especially during the spring crawfish season. Each bite is a celebration of the vibrant culture and rich history of New Orleans, combining layers of flavor that are at once comforting and exhilarating.
At World Famous N'awlins, we believe that this recipe will transport you straight to the French Quarter, where the air is filled with the enticing aromas of simmering spices and good food. So roll up your sleeves and let’s dive into making this iconic dish, perfect for any gathering or family dinner!
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 stalk celery, diced finely
- 1 onion, diced finely
- 1 small green bell pepper, diced finely
- 3 cloves garlic, minced
- 3/4 cup chicken stock
- 1 tablespoon tomato paste
- 1 pound shelled crawfish tails
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon World Famous N'awlins Voodoo Seasoning, or to taste
- World Famous N'awlins Cajun Season Y'all to taste
- Cooked rice to serve with
- 2 scallions, white and light green parts only, chopped coarsely
Instructions:
- Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring frequently to make a pale brown roux, about 10 minutes.
- Add the celery, onions and bell pepper. Cook 3 to 5 minutes.
- Add the garlic and cook for a minute or two.
- In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened, about 10 minutes.
- Add the crawfish, parsley and World Famous N'awlins Voodoo Seasoning.
- Stir and cook until heated through, about 5 minutes.
- Taste and adjust for seasoning with World Famous N'awlins Cajun Season Y'all.
- Spoon over hot rice.
- Garnish with scallions and serve
