Authentic Crawfish (or Shrimp) Étouffée
This is a classic Cajun and Creole dish that is deep in tradition and incredible in taste. Use shrimp if you can't get crawfish. This dish is even better the next day!
Nutrition Facts
Ingredients
Instructions
Heat the oil and flour in a heavy-duty skillet (i.e., cast-iron) over medium-low heat. Whisk continuously until a dark roux has form, about 15 to 25 minutes. Remove from heat.
Carefully, to the roux, add the onions, celery, bell pepper, garlic, poblano, jalapeno, and parsley. Stir until well coated and slightly softened about 2 minutes.
Add the roux/veggie mixture to the heated seafood stock in a large pot, preferably a Dutch oven. Stir in the peppers, paprika, thyme, salt, and bay leaves. Bring to a simmer and stir frequently. The etouffee will begin to thicken as you stir.
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Continue Reading at Howtofeedaloon →Chef's Notes
We use a medium-dark roux for this dish. It should turn the color of milk chocolate. If dark specks or streaks appear, the flour has begun to burn and will cause a very bitter/acrid taste. You'll need to discard and start again. It's better to keep the heat low when whisking the roux. It may take a little longer, but you won't run the risk of burning, and you WILL eventually get there.
If using shrimp, go with medium to medium-large (36/40 count or 41/50 count).
If purchasing frozen crawfish, we recommend allowing it to defrost in the refrigerator, rather than out on the counter. This usually takes no more than 48 hours.
This étouffée has low to medium spiciness. To reduce the heat, omit the jalapeno and cut the cayenne pepper in half (or omit).
This dish is even better the next day!
Étouffé can be kept in the refrigerator for up to 1 week and it freezes beautifully for up to 2 months.
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Reviews from the Original Source
Such an easy and authentic recipe! I made it with shrimp, and served with dirty rice. Oh, so good! I didn't have any fish stock so I subbed a 1:1 mixture of clam juice and chicken stock, cooked down just a bit.
Found your website after watching Guys Grocery Games and just made this recipe..wow! I used shrimp and crawfish and it was delightful. Easier than it looked from reading the recipe and well worth the effort on the roux. Will definitely make again + can’t wait to try out more of your recipes!
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