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Breaux Bridge Louisiana: Etoufée Crawfish

Breaux Bridge Louisiana: Etoufée Crawfish

Breaux Bridge Louisiana: Etoufée Crawfish Recipe

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.

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Breaux Bridge Louisiana Crawfish Festival: Etoufee Recipe


  • Author: Breaux Bridge Crawfish Festival
  • Yield: 6 1x

Description

Etoufee needs the very freshest crawfish. And remember: Don’t rush your roux!


Ingredients

Scale
  • 1/4 cup butter
  • 1/3 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
  • 1/4 cup parsley, chopped
  • 1 tsp. salt
  • 1/8 tsp. black pepper
  • hot pepper sauce to taste
  • 3 cups hot cooked rice

Instructions

  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.
  • Category: Main Dish
  • Cuisine: Cajun
View Comment (1)
  • 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.

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