Crawfish Étouffée

Name: Crawfish Étouffée
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 4 lb. butter; 1 cup onion, finely chopped; 1 ⁄ 2 cup green bell pepper, finely chopped; 1 ⁄ 2 cup celery, finely chopped; 1 Tbsp. garlic, peeled and minced; 1 tsp. salt; 1 ⁄ 2 tsp. cayenne; 2 cups hot Double-Rich Fish Stock; 2 Tbsp. cornstarch; 2 lb. crawfish tails, peeled; 1 ⁄ 4 cup scallions, finely chopped, for garnish; 1 ⁄ 4 cup parsley, finely chopped, for garnish

Serves
serves 6-8

According to Acadian cooks, etouffee—which was invented in Breaux Bridge, Louisiana, in the late 1920s—is the most celebrated crawfish creation of all time.

Ingredients

¹⁄₄ lb. butter
1 cup onion, finely chopped
¹⁄₂ cup green bell pepper, finely chopped
¹⁄₂ cup celery, finely chopped
1 Tbsp. garlic, peeled and minced
1 tsp. salt
¹⁄₂ tsp. cayenne
2 cups hot Double-Rich Fish Stock
2 Tbsp. cornstarch
2 lb. crawfish tails, peeled
¹⁄₄ cup scallions, finely chopped, for garnish
¹⁄₄ cup parsley, finely chopped, for garnish

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Instructions

Step 1

Melt butter in a large, heavy pot. Add onions, peppers, celery, garlic, salt, and cayenne, and cook, stirring frequently, until vegetables are tender, about 15 minutes.

Step 2

Add 1 1⁄2 cups of the stock. Stir cornstarch into remaining 1⁄2 cup stock and add to pot. Bring to a simmer, reduce heat, and cook until slightly thickened, about 20 minutes.