Crawfish etouffee is a Cajun specialty. Recipes are handed down from one generation to the next. I like to use a medium to dark roux in mine, some people prefer a lighter, or a blonde roux. But absolutely no tomato. None. Tomatoes are all right in etoufee, but that's more of a New Orleans / Creole tradition. To make a Cajun etouffee, no tomatoes.
As far as the crawfish, always buy Louisiana crawfish. Not the imported crawfish from China. It's not regulated the same as Louisiana crawfish, and it does not taste the same. Look for the seal below when choosing your crawfish.
Alright, here's what you'll need:
- 1/2 cup of vegetable oil
- 1/2 cup of flour
- 1 cup of onion (chopped)
- 1/2 bell pepper (chopped)
- 3 cloves of garlic (minced)
- Small handful of fresh parsley (chopped)
- 5 cups of crawfish stock (or 5 cups of water with 1 small packet of ground dried shrimp mixed in, or shrimp stock)
- 2 tablespoons of Cajun seasoning (like Slap Ya Mama)
- 1 pound of crawfish tails with the fat (either fresh or frozen)
- 4 tablespoons of butter
- Cooked rice
First you'll need to make your roux. Follow the instructions here.
Next add in all of your chopped veggies. Let them cook over medium heat, until they're translucent. About 10 minutes.
Once the veggies are cooked, add in your crawfish and sautee for about 3 or 4 minutes.
Then add in your stock and seasonings and simmer over medium - low heat for about 15 minutes.
Turn off the heat and stir in your butter. Add more seasoning if needed. Let it sit about 10 minutes before serving for the etouffee to thicken up.
Serve with cooked rice.