Authentic Crawfish Etouffee Recipe
Classical creole recipe for crawfish etouffee with 7 creative serving suggestions to cover the wide variety of food philosophies from gluten free and grain free to pasta and grits lovers.
Ingredients
- 1 lb crawfish tails preferably domestic
- 3/4 cup crawfish stock (or other seafood stock)
- 1/4 cup butter
- 1/4 cup celery chopped
- 1/2 onion chopped
- 1/2 cup red bell pepper chopped
- 2 cloves garlic minced
- 1 tomato diced
- 1/4 cup scallions chopped
- 1/4 cup parsley chopped
- 3 Tbl flour preferably freshly ground
- 2 ounces cold filtered water
- 1/2 tsp thyme
- 1/4 tsp white pepper
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/2 tsp sea salt
- 1/2 cup heavy cream optional
Instructions
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Melt butter in a large skillet over medium heat.
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Add onion, celery, bell pepper and garlic stirring constantly for 5 minutes.
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Stir in tomato, sea salt, black pepper, thyme, onion powder, white pepper, cayenne, hot sauce and crawfish, cook 5 minutes.
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Mix flour in an ounce or two of cold water, mix well until there are no lumps and then blend the mixture into the simmering skillet, cooking and stirring constantly for 2 minutes.
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Pour in stock gradually and cook uncovered over low heat for 20 minutes, stirring occasionally.
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Stir in green onion and parsley and cook 3 minutes.
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Take off heat and stir in optional cream for additional thickening and flavor.
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Serve over your choice of spinach pasta, white rice, brown rice, wild rice, grits, or cooked cauliflower.
Recipe Notes
Substitute 2 Tbl banana flour for the grain flour to thicken if desired. I don't recommend arrowroot powder, as this grain free thickener generally doesn't work well when cooked.