Crawfish Étouffée Dish (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 celery stalks, chopped small
02 -
5 minced garlic cloves
03 -
1 diced yellow onion
04 -
1 green bell pepper, chopped
→ Roux Mix and Broth
05 -
½ cup plain flour
06 -
4 cups of seafood stock
07 -
2 teaspoons lobster base, Better than Bouillon
08 -
12 tablespoons butter, split up
→ Spices and Herbs
09 -
1 teaspoon Cajun spice blend
10 -
¼ teaspoon dried thyme
11 -
½ teaspoon fresh black pepper
12 -
¼ teaspoon ground cayenne
13 -
¼ teaspoon kosher salt
→ Key Protein and Serving Options
14 -
1 pound Louisiana crawfish meat
15 -
Fresh green onions, sliced
16 -
4 cups cooked, hot grits or rice
17 -
Hot sauce (optional)
# Instructions:
01 -
Melt 3-4 tablespoons of butter in a Dutch oven or large skillet over medium heat. Sauté green pepper, diced onion, celery, and garlic for about 5 minutes. When softened, move to a different bowl.
02 -
Turn the heat down a bit. Stir in flour after melting 8 tablespoons of butter. Keep whisking for 10-15 minutes or until it turns light brown like peanut butter. Make sure it doesn’t burn.
03 -
Lower the heat again. Slowly pour in the seafood stock while whisking until smooth. Once blended, mix in your cooked veggies, seasonings, and bouillon. Let it gently cook for about 10 minutes until thick like gravy.
04 -
Stir in the crawfish meat and let it cook for a few minutes until warm. Give it a taste and tweak the flavors if needed.
05 -
Spoon over hot grits or rice and toss on chopped green onions. Add some hot sauce if you’d like and enjoy!
# Notes:
01 -
Louisiana crawfish meat really makes a difference
02 -
Chicken or veggie broth works if you don't have seafood stock
03 -
Reheat leftovers; they're still tasty
04 -
You can freeze it for a few months