Louisiana Crawfish Étouffée (Print Version)
# Ingredients:
→ Base Veggies
01 -
2 celery stalks, chopped small
02 -
1 large yellow onion, diced
03 -
5 garlic cloves, finely chopped
04 -
1 green bell pepper, chopped
→ Roux Stuff and Liquid
05 -
1/2 cup plain flour
06 -
4 cups seafood broth
07 -
12 tablespoons butter, split up
08 -
2 teaspoons lobster base (Better than Bouillon)
→ Spices
09 -
A pinch of kosher salt
10 -
1 teaspoon Cajun spice blend
11 -
1/4 teaspoon cayenne powder
12 -
1/4 teaspoon dried thyme
13 -
1/2 teaspoon freshly cracked black pepper
→ Main Add-Ins and Finishers
14 -
1 pound crawfish meat from Louisiana
15 -
Hot sauce to taste, for topping
16 -
Cooked rice or grits (4 cups hot)
17 -
1 bunch green onions, sliced
# Instructions:
01 -
Melt 3-4 tablespoons butter in a big cast iron pan or Dutch oven over medium heat. Add the onion, peppers, celery, and garlic. Stir for about 5 minutes until softened, then remove and set aside.
02 -
Turn the heat down to medium-low. Add the remaining 8 tablespoons butter. Stir in the flour and whisk it nonstop for 10-15 minutes until it’s golden brown like peanut butter. Be careful not to scorch.
03 -
Lower heat to the lowest setting. Gradually whisk in the seafood broth until smooth. Toss the veggies back in, add seasonings, and stir in the lobster base. Let simmer 10 minutes until it thickens like a rich gravy.
04 -
Add the crawfish meat and heat just until warm. Taste and tweak the seasoning if needed.
05 -
Spoon over hot rice or creamy grits. Sprinkle green onions on top and add a dash of hot sauce if you like.
# Notes:
01 -
Louisiana crawfish meat gives the freshest flavor
02 -
Seafood broth can be replaced with veggie or chicken broth
03 -
This can stay good when prepped and reheated later
04 -
Keeps in the freezer up to 3 months, no problem