Crawfish Etouffee

I’ve had a recipe for crawfish etouffee on my “must make” list for 9 years (!!).   The recipe was on my cooking bucket list for so many years because I never knew where to find crawfish tails, but recently I found frozen ones at an Asian market (H mart).   The recipe for crawfish etouffee was from a friend of a friend, and it looked so simple that I thought that there must be more to this dish.  A quick google search yielded Emeril’s recipe which was very similar to the recipe I had.  So I combined the two recipes, and the results were delicious.IMG_6453[1]

Crawfish Etouffee

Makes 4-6 servings
(adapted from Emeril Lagasse and a friend’s recipe)

Ingredients

6 tablespoons of butter (3/4 stick) (do not substitute with oil)
2 large onions chopped (about 2 cups)
4-5 stalks celery chopped (about 1 cup)
1 large green pepper chopped (about 1 cup)
4 cloves garlic, minced
1 pound crawfish tails (I used frozen), thawed
1/2 cup tomato paste
2 bay leaves
1/8-1/4 teaspoon cayenne pepper
1 cup water (I used chicken stock to make it more flavorful; seafood stock would have been even better, but I didn’t have that)
4 teaspoons cornstarch, flour, or other thickening agent (I like King Arthur Flour’s Signature Secrets)
1/4-1/2 teaspoon black pepper
1/8 teaspoon white pepper
3 tablespoons chopped green onions

Directions

  1. Thaw and lightly rinse the frozen crawfish.  Drain and lightly dry the crawfish, and set aside.
  2. Dissolve the cornstarch or flour in 1 cup of water or stock, and set aside.
  3. In a large saucepan over medium-high heat, melt the butter.
  4. Add the onions, green pepper, and celery to the melted butter, and sauté until the vegetables are softened (about 10-12 minutes).  Add salt to taste.
  5. Add the garlic and sauté for 2 minutes.
  6. Add the cayenne pepper, black pepper, and white pepper and stir to combine.
  7. Add the tomato sauce and bay leaves, and stir gently to combine.
  8. Add the cornstarch and water mixture.  Stir until the mixture thickens, and simmer for about  5 minutes.
  9. Add the crawfish to the vegetable mixture, and sauté until heated through.
  10. Stir in the green onions, and continue cooking for 2 minutes.
  11. Serve over steamed long grain rice.

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