Louisiana Crawfish Étouffée

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

A stew based on crawfish, popular in the main American hub of crawfish consumption — Louisiana. Residents of Louisiana consume nearly half of the crawfish eaten worldwide each year.

Ingredients

Crab sticks in brine - 2 lbs
Peanut Butter - 1 fl oz
Butter - 1.8 oz
Wheat Flour - 3.5 oz
Onion - 3 heads
Celery stalk - 3 pieces
Sweet Pepper - 1 piece
Garlic - 6 cloves
Bay leaf - 2 pieces
Thyme - 2 pieces
Fish Oil - ½ l
Cayenne Pepper - ½ spoons
Worcestershire Sauce - 2 spoons
Lemon - 1 piece
Scallions - 3.5 oz
Parsley - 1.8 oz
Salt - to taste
TABASCO® - to taste
Rice - 17.6 oz

Step by Step guide

Step 1

Heat the peanut butter and butter in a deep pot over medium heat. Once the butter is hot, reduce the heat and gradually add the flour, stirring the contents of the pot continuously. Keep stirring the flour into the butter until the sauce thickens and takes on a dark copper color.

Step 2

Add finely chopped onion, bell pepper, celery, and garlic to it, and sauté, stirring, for about seven minutes, until everything softens. Then add fish stock (you can use ready-made from glass jars or homemade from powder — for example, the French company Dédicaces Culinaires makes a good dry stock from seafood and fish), bay leaf, thyme, cayenne pepper, a bit of Tabasco, Worcestershire sauce, and a pinch of salt, and bring to a boil. Reduce the heat and simmer for about half an hour, stirring occasionally.

Step 3

Then add the crayfish tails to the pot, along with chopped parsley, lemon juice, and finely chopped green onions, and cook for about fifteen more minutes. Serve over hot rice.