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.
- 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.