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.
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Breaux Bridge Louisiana Crawfish Festival: Etoufee Recipe
- Total Time: 55 minutes
- Yield: 6 1x
Description
Etoufee needs the very freshest crawfish. And remember: Don’t rush your roux!
Ingredients
- 1/4 cup (60 ml) butter
- 1/3 cup (80 ml) all-purpose flour
- 1 cup (240 ml) chopped onions
- 1 cup (240 ml) chopped celery
- 1 cup (240 ml) chopped green onions
- 2 cloves garlic, minced
- 3 cups (720 ml) Louisiana Crawfish tails
- 2 cups (480 ml) chicken broth
- 1/4 cup (60 ml) parsley, chopped
- 1 tsp. salt
- 1/8 tsp. black pepper
- hot pepper sauce to taste
- 3 cups (720 ml) hot cooked rice
Instructions
- Melt butter in a large heavy pot ( iron preferred).
- Blend in flour and stir over med-low heat until roux is dark brown, 10 to 15 minutes.
- Add onions, celery, peppers and garlic; cook until tender crisp, 2-3 minutes.
- Stir in remaining ingredients except rice; simmer 20 minutes.
- Serve over cooked, fluffy rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
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Frequently Asked Questions
Why does the recipe say not to rush the roux?
The roux — 1/4 cup butter blended with 1/3 cup flour — must cook over medium-low heat for 10 to 15 minutes until it reaches a deep brown color. Rushing by raising the heat risks burning the flour, which makes the roux bitter and ruins the flavor base of the entire dish.
Does it matter whether I use farmed or wild-caught crawfish?
The article notes that Louisianans have strong opinions on this but concludes that “both are delicious” — what matters most is freshness. The recipe calls for 3 cups of the very freshest Louisiana crawfish tails you can find, whether farmed or wild-caught. 
Why does the recipe recommend an iron pot?
Cast iron distributes heat evenly and holds temperature steadily, which is important when cooking the roux over medium-low heat for up to 15 minutes without scorching. It also retains heat well during the 20-minute simmer after the crawfish and broth are added.
Wondering if this recipe is missing bell peppers? Too late to go back to the store, but realizing I normally use bell pepper in Etoufee.