Recipe: Crawfish Étouffée

The French word "étouffée" means "smothered" or "suffocated." Smothered is quite accurate when describing this pure and simple dish of crawfish drowning in butter.

    • 1 stick salted butter
    • ½ cup minced yellow onions
    • ½cup minced celery
    • ½ cup chopped green bell peppers
    • 1 cup chopped green onions
    • 1 tablespoon minced garlic
    • 1 tablespoons all-purpose flour
    • Cajun seasoning to taste (approximately 1 teaspoon of Tony's or Paul Prudhomme's, but be careful with the salt in these)
    • 1 pound fresh crawfish tails (with as much fat as possible)
    • 3 tablespoons chopped fresh parsley leaves, plus more for garnish
    • cooked long-grain white rice (one cup of cooked rice per person)

In a large pot, melt the butter over medium-high heat. Add the onions, celery, bell peppers, green onions and cook, stirring, until the vegetables are soft, about eight to 10 minutes.

Add the garlic and half of the Cajun seasoning, and cook for one minute more. Add the flour and cook, stirring, to make a light roux.

Add the crawfish tail meat and any of the fat in the bag they are packaged in, and simmer for five to seven minutes. Stir in the parsley and remove from the heat, adjust the seasoning, to taste.

Serve over rice, garnished with additional parsley.

To read Regina's post about the many ways crawfish is prepared, and why étouffée is the best, click here.

Presented by

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register with Disqus.

Please note that The Atlantic's account system is separate from our commenting system. To log in or register with The Atlantic, use the Sign In button at the top of every page.

blog comments powered by Disqus

Video

Confessions of Moms Around the World

A global look at the hardest and best job ever

Video

A Stop-Motion Tour of New York City

A filmmaker animated hundreds of still photographs to create this Big Apple flip book

Video

The Absurd Psychology of Restaurant Menus

Would people eat healthier if celery was called "cool celery?"

Video

This Japanese Inn Has Been Open for 1,300 Years

It's one of the oldest family businesses in the world.

More in Health

From This Author

Just In