Breaux Bridge Louisiana: Etoufée Crawfish

Etoufee needs the very freshest crawfish. And remember: Don’t rush your roux!
By Michelle M. Winner
Breaux Bridge Louisiana: Etoufée Crawfish Recipe
Down in St. Martin’s Parish in Breaux Bridge, Louisiana, you might come across  farmed – raised crawfish or you may be lucky enough and get the wild-caught.  People down in the bayou country have definite opinions about which is better. Both are delicious and this recipe for award-winning Etoufée needs the very freshest crawfish. Serve with some Louisina beer like Bayou Teche Biere brewed right here in another of St Martin’s Parrish towns, Arnaudville.

Breaux Bridge Louisiana Crawfish Festival: Etoufee Recipe
Etoufee needs the very freshest crawfish. And remember: Don't rush your roux!
Recipe Type: Main Dish
Cuisine: Cajun
Serves: 6
  • ¼ cup butter
  • ⅓ cup all-purpose flour
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 cup chopped green onions
  • 2 cloves garlic, minced
  • 3 cups Louisiana Crawfish tails
  • 2 cups chicken broth
  • ¼ cup parsley, chopped
  • 1 tsp. salt
  • ⅛ tsp. black pepper
  • hot pepper sauce to taste
  • 3 cups hot cooked rice
  1. Melt butter in a large heavy pot ( iron preferred).
  2. Blend in flour and stir over med-low heat until roux is dark brown, 10 to 15 minutes.
  3. Add onions, celery, peppers and garlic; cook until tender crisp, 2-3 minutes.
  4. Stir in remaining ingredients except rice; simmer 20 minutes.
  5. Serve over cooked, fluffy rice.

Michelle M. Winner

Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares food news and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)

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