Crawfish Etoufee
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3teaspoons unsalted butter
- 3cloves garlic, peeled and minced
- 1medium onion, peeled and chopped
- 1green, 1 yellow and 1 red bell pepper, stemmed, cored and diced
- 2ribs celery, diced
- 1teaspoon all-purpose flour
- 12ounces beer
- 1teaspoon dried thyme
- 1teaspoon dried oregano
- 1bay leaf
- ⅛teaspoon cayenne pepper
- 1teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1pound cooked crawfish tails
- 2teaspoons cornstarch mixed with 2 teaspoons water
Nutritional analysis per serving (4 servings)
186 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 20 grams protein; 560 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 teaspoon of the butter in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until the vegetables are soft, about 15 minutes.
- Step 2
Meanwhile, melt the remaining butter in a small saucepan over medium heat. Stirring constantly and rapidly with a small spoon, add the flour. Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes. Whisk in the beer and cook for 5 minutes longer.
- Step 3
Stir the thyme, oregano, bay leaf, cayenne, salt and pepper into the vegetable mixture and cook for 5 minutes. Stir in the beer mixture, bring to a simmer and cook for 5 minutes. Stir in the crawfish and cook for 1 minute. Stir in the cornstarch mixture and cook until thickened, about 2 minutes. Adjust the salt and pepper to taste and serve over white rice.
Private Notes
Comments
This 1995 recipe seems to suffer from the anti-butter&fat bias of that time, and as a result, there is no roux!! An etouffee is a roux-based dish, the vegetables are cooked in the roux and then the dish proceeds. For this amount of tails you need to up the butter and flour to about 4 Tbsp each, increase the spices especially the pepper, and it's closer. IMO there is also way too much sweet pepper - about 1.5 cups would be a better balance with the other ingredients.
there is too a roux in here. Stage 2 describes making it, the part before you add the beer.
I am a native New Orleanian and was brought up on a one stick of butter per pound of crawfish etoufee. This recipe was delicious! Yes, traditionally it would contain more butter but most of us are longer accustomed to such rich food. Don’t change a thing.
I am a native New Orleanian and was brought up on a one stick of butter per pound of crawfish etoufee. This recipe was delicious! Yes, traditionally it would contain more butter but most of us are longer accustomed to such rich food. Don’t change a thing.
Made this dish for Mardi Gras! Delicious!
My mother (and I were born and raised in Louisiana. My favorite dish she made was seafood gumbo. It was to die for. She also made Etoufee. I have 2 things to add;1 is already mentioned by "KW": You have to start with a roux ("roo"). You need file' ("fee-lay), which comes as a powder. It is imperative (IMO) for the roux. I wouldn't substitute the file' with okra. She would use okra in gumbo. In Etoufee, you can substitute shrimp for crawfish easily.
Isn't the cornstarch mixture at the end a replacement for file? You're saying you put it in at the start, in the roux, not at the end, as this recipe says?
I've lived in southern Louisiana for 77 years and eaten etouffee countless times. I've never heard of using file (envision the accent) in the dish.