CRAWFISH ÉTOUFFéE

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Crawfish Étouffée image

This recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is "pretty close to a traditional Cajun crawfish étouffée," said Mr. Knott. "If you substitute a green bell pepper for the chile and omit the dried thyme, you would be cooking one exactly like my grandmother used to make. Some people like to stir in the juice from half of a lemon into the pan just prior to serving." Look for precooked Louisiana crawfish tails in 1-pound packages in your fishmonger's freezer section. Though according to Mr. Knott, who gets his crawfish from the family pond behind his brewery, the best tasting version is made with leftovers from a crawfish boil - that way you have lots of leftover crawfish fat.

Provided by The New York Times

Categories     dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

2 sticks unsalted butter
1 diced onion
1 seeded and diced poblano chile pepper
3 celery stalks, diced
3 garlic cloves, minced
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
2 pounds frozen precooked crawfish tails, thawed in their packages
1/2 cup diced green onions
1/2 cup diced parsley leaves
2 cups medium-grain rice
2 tablespoons unsalted butter
1 teaspoon salt
2 to 3 bay leaves

Steps:

  • Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.
  • Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.
  • Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.
  • While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.
  • Taste the étouffée and add salt as needed. Serve over the rice.

Nutrition Facts : @context http, Calories 678, UnsaturatedFat 11 grams, Carbohydrate 57 grams, Fat 36 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 22 grams, Sodium 750 milligrams, Sugar 2 grams, TransFat 1 gram

Maythuenyein Naing
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This crawfish touffe is the best I've ever had! The flavors are amazing and the crawfish are cooked perfectly. I will definitely be making this again and again.


Mandy Oxley
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I made this crawfish touffe for a party and it was a huge success! Everyone loved it and I got so many compliments. The crawfish were cooked perfectly and the sauce was amazing.


mayling Gomes
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This crawfish touffe is a must-try! It's easy to make and the results are amazing. The crawfish are cooked perfectly and the sauce is rich and creamy. I highly recommend this recipe.


Sanaullah Jarwar
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I've made this crawfish touffe several times now and it's always a hit! It's easy to make and the results are always delicious. The crawfish are cooked perfectly and the sauce is rich and flavorful.


nikky okezie
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This crawfish touffe is a great way to use up leftover crawfish. The sauce is flavorful and the crawfish are cooked perfectly. I would definitely recommend this recipe to anyone who loves crawfish.


Katalaya Tutuvanu
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I'm not a big fan of crawfish, but I really enjoyed this crawfish touffe. The sauce was rich and flavorful, and the crawfish were cooked perfectly. I would definitely recommend this recipe to anyone who loves crawfish.


Breggie Fourie breggie
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This crawfish touffe is the best I've ever had! The flavors are amazing and the crawfish are cooked perfectly. I will definitely be making this again and again.


Sheikh Alam sr
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I made this crawfish touffe for a party and it was a huge success! Everyone loved it and I got so many compliments. The crawfish were cooked perfectly and the sauce was amazing.


Dabeer Mowana
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This crawfish touffe is a must-try! It's easy to make and the results are amazing. The crawfish are cooked perfectly and the sauce is rich and creamy. I highly recommend this recipe.


sephiroth_chan
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I've made this crawfish touffe several times now and it's always a hit! It's easy to make and the results are always delicious. The crawfish are always cooked perfectly and the sauce is rich and flavorful.


Amir Saleem
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This was my first time making crawfish touffe and it turned out great! I followed the recipe exactly and it was perfect. The crawfish were cooked perfectly and the sauce was amazing.


Blesso Nsikak
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I made this crawfish touffe for my family and they loved it! It was easy to make and the results were incredible. The crawfish were juicy and flavorful, and the sauce was rich and creamy.


Surendra Limboo
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This crawfish touffe was absolutely delicious! The flavors were amazing and the crawfish were cooked perfectly. I will definitely be making this again.


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