Fab Recipe: Crawfish Étouffée
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Creole/Cajun
Serves: 6
Ingredients
  • 4 Tbsp. vegetable oil
  • 4 Tbsp. all purpose flour
  • 1 small onion, finely chopped
  • 1 large stalk celery, finely chopped
  • ½ red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 2 sprigs of fresh thyme or a pinch of dried thyme leaves
  • ¼ tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tomato, peeled, seeded and diced
  • 1 quart shellfish or chicken stock
  • 3 Tbsp. butter
  • 1 pound peeled crawfish tails
  • 2 scallions, chopped
  • 2 dashes worcestershire sauce
  • 2 dashes tabasco
  • kosher salt and freshly ground black pepper
Instructions
  1. Heat oil in a large, heavy bottom saucepan over medium hight heat.
  2. Whisk the flour into the very hot oil. Keep whisking until the fizz is gone.
  3. Reduce the heat to moderate and continue whisking until roux turns dark brown color, about 5 minutes.
  4. Once the roux is dark chocolate brown, add the onions. Reduce the heat until onions caramelize.
  5. When the onions have turned the roux shiny and dark, add the celery, bell pepper, garlic, thyme, cayenne and paprika. Mixture will seem dry but keep cooking it until vegetables are softened.
  6. Allow the spices to cook for 5 minutes. Add the tomatoes and shellfish stock. Increase heat to high.
  7. Once sauce has come to a boil, reduce heat to moderate and allow to simmer for 8 to 10 minutes or until reduced by half. FAB TIP: Make sure to stir constantly to avoid burning the bottom.
  8. Reduce heat to low and stir in the butter. Add the crawfish tails and scallions.
  9. Season with worcestershire, tabasco, salt and pepper. Remove from heat and serve with rice.
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-crawfish-etouffe/