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Creamy Louisiana Crawfish Etouffe

5 from 1 vote
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Ingredients Method

Ingredients
  

Thick Roux
  • 1/2 cup neutral oil OR butter
  • 1/2 cup + 3 TBSP. flour
Brothy Roux
  • 1/4 cup neutral oil or butter
  • 1/4 cup + 2 tbsp. flour
Etouffe
  • 2 Tbsp. butter
  • 1 small yellow onion, finely diced
  • 1/2 cup green onion bottoms only, finely diced
  • 1/2 cup green bellpepper, finely diced
  • 1/2 cup celery, finely diced
  • 1/4 cup fresh parsley, minced
  • 1/2 cup canned tomatoes, diced
  • 2 Tbsp. garlic, minced
  • 1/2 tsp. cayenne
  • salt and pepper, to taste
  • 1 cup water
  • 2 cup shrimp or chicken stock
  • 2 bay leaves
  • 1 tsp. tony chachere
  • 2 lb. crawfish tail meat (frozen and defrosted or fresh)
  • 1 lb. shrimp (reserve peel/head for stock)
  • green onion tops and parsley minced, to garnish
  • cooked rice, to serve

Method
 

Homemade Shrimp Stock
  1. Homemade shrimp stock is so easy and a great way to utilize all parts of the shrimp you just bought. Simply peel the shrimp, reserving the head, tail and peel. Place the peelings in a stock pot and cover with 2.5 cups cold water. Add a bit of salt and tony chachere if desired, to taste. Bring to a boil and lower heat to simmer for 5 minutes. Then turn off the heat and let it sit another 5 minutes. Strain the liquid and reserve stock for cooking.
Roux
  1. Combine the butter or oil (whichever you are using) and flour in a saucepan over medium heat. Cook and stir with a whisk until roux is a dark peanut butter color. Do not stop stirring or walk away during this step. You can let the roux sit for 30 seconds or so, but you will need to continuously stir until it's done. This can take anywhere from 6-12 minutes depending on your heat and desired color. If you are using butter make sure your heat is not too high, as it will burn. Slow and steady wins the race during this step.
  2. Once the roux is just about your desired color, remove from heat and continue to stir until it cools, about 2 minutes. It will darken a touch more after you take it off. Set aside.
Etouffe
  1. In a medium/large pan add butter, green onion bottoms, onion, bell pepper, celery, parsley, tomato and garlic. Season with salt, pepper, cayenne, and tonys. Cook and stir on medium heat until vegetables soften, about 10 minutes. Add roux and cook another 4 minutes. Add in water, stock, and bay leaf. Bring to a boil and then reduce heat to simmer.
  2. Cook covered for about 20 minutes, or until desired consistency.
  3. Add crawfish tails and shrimp. Reduce heat to low and cook uncovered, stirring occasionally, for 15 minutes. Hold on a very low heat until ready to serve.
  4. Fill your bowl with rice and top with etouffe, green onion, and parsley. Enjoy!