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.
Makes 4-6 servings
(adapted from Emeril Lagasse and a friend’s recipe)
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
- Thaw and lightly rinse the frozen crawfish. Drain and lightly dry the crawfish, and set aside.
- Dissolve the cornstarch or flour in 1 cup of water or stock, and set aside.
- In a large saucepan over medium-high heat, melt the butter.
- 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.
- Add the garlic and sauté for 2 minutes.
- Add the cayenne pepper, black pepper, and white pepper and stir to combine.
- Add the tomato sauce and bay leaves, and stir gently to combine.
- Add the cornstarch and water mixture. Stir until the mixture thickens, and simmer for about 5 minutes.
- Add the crawfish to the vegetable mixture, and sauté until heated through.
- Stir in the green onions, and continue cooking for 2 minutes.
- Serve over steamed long grain rice.