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.
Breaux Bridge Louisiana Crawfish Festival: Etoufee Recipe
- 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
- 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.
- Category: Main Dish
- Cuisine: Cajun
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.