This Cajun-style crawfish etouffee starts with a buttery rich, dark roux. It's a classic Louisiana dish, and it is delicious with hot cooked rice and crusty French bread.
Feel free to make this tasty etouffee with shrimp instead of crawfish. This Creole shrimp etouffee is made with a tomato base.
- 1 cup butter, divided (8 ounces)
- 1/2 cup flour
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, or to taste
- 1/2 to 1 teaspoon cayenne pepper, to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried leaf thyme
- 2 cups fish stock or shrimp stock
- 2 pounds crawfish tails, peeled
- 1 cup chopped green onions, with tops
- 2 to 3 tablespoons dry sherry or good brandy, optional
- Garnish: chopped fresh parsley
In a Dutch oven over medium-low heat, melt 1/2 cup of the butter. Add the flour and reduce the heat to low. Cook, stirring constantly until the mixture is a deep brown. Keep the heat low and stir constantly to prevent scorching, creating a Louisiana roux.
Add the chopped vegetables and seasonings; cook until vegetables are softened. Gradually stir in the fish stock and let simmer 15 minutes or until thickened.
Add crawfish, green onions, remaining butter, and sherry; bring to a simmer. Simmer for 4 to 5 minutes.
Cover the pan, remove from heat, and let stand for 15 minutes.
Serve the crawfish etouffee hot around a mound of rice. Sprinkle with a little parsley before serving.