Ingredients
Equipment
Method
- In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Gradually whisk in the flour until smooth, creating a paste. Continue to cook, stirring constantly, for about 25-30 minutes, or until the roux reaches a deep, peanut butter brown color. This is the foundation of your flavorful etouffee, so patience is key here; a dark roux provides the characteristic depth of flavor.1 cup Butter, 1 cup All-Purpose Flour
- Once your roux has reached the desired color, add the chopped onion, green bell pepper, and celery to the pot. Cook, stirring, for about 8-10 minutes, until the vegetables have softened. This aromatic blend, known as the "holy trinity" in Louisiana cooking, is essential for building flavor.1 large Onion, finely chopped, 1 large Green Bell Pepper, finely chopped, 3 stalks Celery, finely chopped
- Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic. Next, add the crawfish or shrimp boil seasoning and cayenne pepper, stirring to combine.4 cloves Garlic, minced, 2 tablespoons Crawfish or Shrimp Boil Seasoning, 1/2 teaspoon Cayenne Pepper
- Gradually whisk in the chicken or seafood stock, a cup at a time, ensuring each addition is fully incorporated before adding more. This process helps prevent lumps and creates a smooth, luxurious sauce. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.4 cups Chicken or Seafood Stock
- Reduce the heat to low, cover the pot, and let the etouffee simmer for at least 30 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken beautifully.
- Gently fold in the peeled and deveined crawfish. Cook for another 5-7 minutes, or until the crawfish are heated through and opaque. Be careful not to overcook the crawfish, as they can become tough.2 pounds Crawfish, peeled and deveined (fresh or frozen, thawed)
- Stir in the lemon juice and season with salt and black pepper to taste. Adjust the seasoning as needed – you might want a bit more cayenne for extra heat or more salt to balance the flavors.1 tablespoon Lemon Juice, to taste Salt, to taste Black Pepper
- Ladle the hot crawfish etouffee generously over fluffy white rice. Garnish with freshly chopped parsley.Cooked White Rice, Chopped Fresh Parsley
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
