How to Cook Traditional Crawfish Étouffée

There are probably as many different ways to cook traditional étouffée as there are gumbos - none more right or wrong than the next. But this recipe is phenomenal, and very authentic.

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How to Cook Traditional Crawfish Étouffée Recipe
33 Steps
Ingredients
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1

Crawfish Étoufée can sound like a very complex dish to cook, but truthfully, it's not that difficult. By employing the oven-baked roux technique, you can focus on ingredient prep.

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Oven-baked Dutch-oven Roux. Mix equal parts oil and sifted flour - 3/4 c. of each, put in Dutch-oven on middle shelf at 350°, stirring every 30m for approx two hours, until dark like milk chocolate.

Oven-baked Dutch-oven Roux. Mix equal parts oil and sifted flour - 3/4 c. of each, put in Dutch-oven on middle shelf at 350°, stirring every 30m for approx two hours, until dark like milk chocolate.

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3
2 c. Chicken Broth

2 c. Chicken Broth

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1/4 c. finely chopped bell peppers and 1/4 c. finely chopped celery

1/4 c. finely chopped bell peppers and 1/4 c. finely chopped celery

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1/4 c. finely chopped onion

1/4 c. finely chopped onion

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3/4 c. finely chopped green onion

3/4 c. finely chopped green onion

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Spice mixture - mix all the dry spices in a small bowl

Spice mixture - mix all the dry spices in a small bowl

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Vegetable and spice ingredients together

Vegetable and spice ingredients together

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2lbs of Louisiana-raised crawfish meat.  Order from Lousiana Crawfish Company; they're the best.  Absolutely terrific, and trust me, there IS a difference.

2lbs of Louisiana-raised crawfish meat. Order from Lousiana Crawfish Company; they're the best. Absolutely terrific, and trust me, there IS a difference.

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Roux with chopped onion cooking

Roux with chopped onion cooking

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Roux and cooked onion having bell pepper/celery mixture added

Roux and cooked onion having bell pepper/celery mixture added

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Mix bell pepper/celery mixture into Roux and onion mixture in pot and pull off of the heat to cool

Mix bell pepper/celery mixture into Roux and onion mixture in pot and pull off of the heat to cool

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When roux, onion, celery, bell pepper have darkened slightly, stop stirring constantly and move to next step.

When roux, onion, celery, bell pepper have darkened slightly, stop stirring constantly and move to next step.

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Add 1 Tbsp of spice mixture to Roux/vegetables mixture

Add 1 Tbsp of spice mixture to Roux/vegetables mixture

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Roux, off heat, chicken broth, and large pot for cooking butter, green onions, and crawfish meat

Roux, off heat, chicken broth, and large pot for cooking butter, green onions, and crawfish meat

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Adding roux to the 2 c. chicken stock/broth

Adding roux to the 2 c. chicken stock/broth

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Adding roux to the 2 c. chicken stock/broth, whisking in gradually

Adding roux to the 2 c. chicken stock/broth, whisking in gradually

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Finished incorporating roux into chicken broth/stock

Finished incorporating roux into chicken broth/stock

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Keep stirring periodically for 5 minutes

Keep stirring periodically for 5 minutes

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Remove roux and chicken broth/stock mixture from heat and move to crawfish/butter pan

Remove roux and chicken broth/stock mixture from heat and move to crawfish/butter pan

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8 Tbsp. butter into crawfish pan

8 Tbsp. butter into crawfish pan

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Melt butter and sauté green onions briefly

Melt butter and sauté green onions briefly

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Melt butter and sauté green onions briefly

Melt butter and sauté green onions briefly

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Add 2lbs of good crawfish, the important part being "good" crawfish.  The imported Chinese crawfish don't compare.  I order from Louisiana Crawfish Co., and it makes a difference.  Trust me.

Add 2lbs of good crawfish, the important part being "good" crawfish. The imported Chinese crawfish don't compare. I order from Louisiana Crawfish Co., and it makes a difference. Trust me.

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Cook crawfish and green onions in butter

Cook crawfish and green onions in butter

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Begin to add the roux mixture incrementally to the crawfish/green onions and incorporate after each addition.

Begin to add the roux mixture incrementally to the crawfish/green onions and incorporate after each addition.

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Continue adding the roux mixture incrementally to the crawfish/green onions

Continue adding the roux mixture incrementally to the crawfish/green onions

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Simmer for about 3 or 4 minutes

Simmer for about 3 or 4 minutes

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Finally, but what else, add more butter.  If you want it right, you can't be afraid of the butter.

Finally, but what else, add more butter. If you want it right, you can't be afraid of the butter.

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Melt the butter and let simmer for a few minutes, and then YOU'RE DONE.  Serve over a small mound of white rice, grab a seat, a good beer, and a bottle of Crystal hot sauce and enjoy your labor.

Melt the butter and let simmer for a few minutes, and then YOU'RE DONE. Serve over a small mound of white rice, grab a seat, a good beer, and a bottle of Crystal hot sauce and enjoy your labor.

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Close up of final étouffée.

Close up of final étouffée.

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Make a small mound of white jasmine or long grain rice in the middle of a wide bowl and ring with étouffée.  Top with green onions.

Make a small mound of white jasmine or long grain rice in the middle of a wide bowl and ring with étouffée. Top with green onions.

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Enjoy!!

Enjoy!!

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