Etoufee needs the very freshest crawfish. And remember: Don’t rush your roux!
By Michelle M. Winner
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.
- 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
- 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.