Recipe: Crawfish Étouffée

By Regina Charboneau

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.

This article available online at:

http://www.theatlantic.com/health/archive/2010/05/recipe-crawfish-touff-e/57023/