crawfish etouffee

Recipe Courtesy Steve Zucker of Lafitte's Landing Restaurant at Bittersweet Plantation

PREP TIME: 1 Hour
SERVES: 10-12
COMMENT:

The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and in many cases meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.

INGREDIENTS:

3 pounds cleaned crawfish tails
1/4 pound butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup diced tomatoes
2 tbsps diced garlic
2 bay leaves
1/2cup tomato sauce 1 cup flour
2 quarts crawfish stock
1 ounce sherry
1 cup sliced green onions
1/2 cup chopped parsley
2 tbsps basil
2 tbsps thyme
Salt and black pepper to taste
Louisiana Gold Pepper Sauce

METHOD:

In a 5-quart cast iron Dutch oven, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté 3-5 minutes or until vegetables are wilted. Add half of the crawfish tails and tomato sauce and blend well into mixture. Using a cooking spoon, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add remaining crawfish tails, sherry, green onions, parsley, basil and thyme. Cook an additional 5 minutes. Season to taste using salt and pepper. Serve over steamed white rice or pasta spicing with a few dashes of Louisiana Gold.

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