Authentic Creole Crawfish Etouffee Recipe - A Taste of Louisiana
Crawfish etouffee is a Creole classic dish. The gulf coast from New Orleans to Alabama during the crawfish season explodes with crawfish boils and other dishes. The prime season for crawfish is usually from February to May.
We were visiting the New Orleans and Mississippi gulf coast for spring break this year and ate a lot of these delicious mudbugs. One of the best secrets I found was you could visit any Rouses Markets between the hours of 11am to 7pm and they would have hot Cajun seasoned boiled crawfish and other boiled foods such as potatoes, corn, mushrooms, shrimp, sausage, and onion. We would grab a few bags and a serving tray and head to a picnic area and have lunch and dinner.
I brought several pounds of crawfish back to the Midwest to make this delicious dish. Etouffee means "smothered" and that's what you do with this dish, your crawfish tails are smothered in a rich flavorful sauce with the holy trinity (bell peppers, onion, and celery) and the pope (garlic).
If crawfish are not in season or you prefer shrimp, you can substitute shrimp for crawfish and make shrimp etouffee.
What is the difference between Cajun and creole food?
It's a pretty simple answer. Creole uses tomatoes and tomato based sauce and Cajun does not.
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients for Crawfish Etouffee:
2 red bell peppers
2 green peppers
1 stick of butter
6 stalks of celery
1 medium onion
half cup of all-purpose flour
15 oz can of tomato sauce
2 tsp minced garlic
2 bay leaves
Cajun and Creole seasoning
Worcestershire sauce. Check out Bear and Burton's W Sauce
Louisiana hot sauce
thinly sliced green onion
cut fresh parsley
2 pounds already boiled crawfish tails
Prep:
Prepare your holy trinity by dicing up, onion, celery, and bell peppers. Thinly cut up a half a cup of green onion and parley. Set aside.
Instructions on how to make Crawfish Etouffee Recipe
1. In a pot or deep skillet throw in stick of butter and melt, add your holy trinity and few sprinkles of your favorite Cajun seasoning and sauté down until they reduce. I like Cajun Two Step by StaleKracker
2. Then add your minced garlic and combine.
3. Add in the half cup of all-purpose flour and combine.
4. Then add can of tomato sauce and four cups of hot water. Stir together until sauce starts to thicken.
5. Add in Worcestershire sauce and your favorite Louisiana hot sauce. Here is a link for Trappey's Bull Brand Louisiana Hot Sauce Add more of your Cajun seasoning. Feel free to omit hot sauce if you don't want the heat. Add these to taste. Throw in a couple bay leaves.
6. Continue to stir and let simmer for about 20 minutes.
7. While your etouffee is simmering make two cups of rice in separate pot.
8. Add in green onion and crawfish tails and simmer for about five minutes.
9. Serve in a bowl and add a scoop of rice to the top and garnish with green onion and parsley.
What to do with left over Crawfish Etouffee.
You can freeze it and it will be good for about three months in your freezer. Enjoy our Crawfish Etouffee
Indulge in the heartwarming flavors of Louisiana with this easy-to-follow Crawfish Etouffee recipe. Perfect for gatherings or a cozy night in, this dish promises a taste of the vibrant Cajun culture in every bite. With its rich roux-based sauce and succulent crawfish tails, this dish is a testament to the beauty of Southern comfort food.
Crawfish Étouffée is more than just a meal; it’s an experience that brings the soulful flavors of Louisiana right to your table. The combination of tender crawfish, aromatic vegetables, and a rich, flavorful sauce is sure to become a favorite in your home. Try this authentic Creole recipe and enjoy a taste of New Orleans, no matter where you are!
Have you tried making Crawfish Étouffée? Share your experiences, tips, and variations in the comments below. Don’t forget to post pictures of your delicious creations and let us know how you enjoyed this classic Louisiana dish. Bon appétit!
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