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.
This classic Acadian dish is smothered with flavor.
Yield: serves 6-8
- 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
- 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.
- 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.
- Add crawfish tails and cook until warmed through, 2–3 minutes. Garnish with scallions and parsley. Serve over rice.