← Back to Search Results
Cajun
Aline’s Crawfish Etouffée Recipe-9083

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Etouffée means “smothered,” and that’s the idea. It’s not a long-cooked stew. My mother’s version of this Cajun classic is important to me not only because it’s very good, but also because of a poignant memory it always triggers. One afternoon in 1984, I brought Mama a big bag of boiled crawfish, and she made a pot of this étouffée. My father, 75 and ailing, ate a big plate of it. He remarked how good he thought it was, then went off for a nap. He never woke up. It is my fondest wish that I shuffle off this mortal coil the same way.

It’s best to make this from whole boiled crawfish, so when you peel them, you can extract the fat from inside the head. (Your finger will do the trick.) That adds lots of flavor to the étouffée. One more thing: Crawfish tails are addictive, so bring home lots of them.

Yield: Serves 4 to 6

Ingredients

  • ½ cup vegetable oil
  • ½ cup flour
  • ½ stick (4 Tbsp.) butter
  • 1 small yellow onion, chopped
  • 2 green onions, greens only, chopped
  • ½ red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 1 ripe tomato, coarsely chopped
  • 2 Tbsp. chopped celery
  • 4 sprigs flat-leaf parsley
  • 1 basil leaf
  • 1 bay leaf
  • 3 cups crawfish tail meat from boiled crawfish
  • Fat from crawfish heads
  • 3-4 dashes of Tabasco
  • Salt and freshly ground black pepper
  • 2 cups cooked long grain rice
  • ¼ cup very finely chopped green onion, for garnish

Directions

1. Make a medium-brown roux by heating the oil in a large saucepan over mediumhigh heat. Add the flour and cook, stirring constantly, until the mixture turns the color of a fallen leaf. Add the butter, allowing it time to melt and mix in.

2. Add the yellow onion and sauté until it’s barely brown around the edges. Add the green onions, bell pepper, and garlic, and cook until tender. Add the tomato and 2 cups of water. Bring to a boil, then add the celery, parsley, basil leaf, and bay leaf. Simmer for 10 minutes.

3. Add the crawfish tails, crawfish fat, Tabasco, and salt and pepper to taste, and simmer for 10-12 minutes more. Remember as you add the salt and pepper that the boiled crawfish already have a good bit of both. Serve over rice, topped with finely chopped green onion for garnish.


© 2006 Tom Fitzmorris

Note from Cookstr's Editors

Nutritional information is based on 6 servings and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

399kcal (20%)
40mg (4%)
20mg (33%)
106mcg RAE (4%)
329mg
31mg
12g
2g
1g
26g
85mg (28%)
332mg (14%)
6g (31%)
27g (42%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
mom-a-licious Mom-a-Licious
by Domenica Catelli
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
raos-cookbook Rao's Cookbook
by Frank Pellegrino
lucid-food Lucid Food
by Louisa Shafia
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
the-sweet-life The Sweet Life
by Kate Zuckerman
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-explorations Baked Explorations
by Matt Lewis
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?