Étouffée is a delicious traditional Louisiana dish with crayfish tails cooked in a tasty butter sauce with herbs and spices.
- 3 lb shelled crayfish tails
- 2 cups unsalted butter
- 2 onions , chopped
- 1 green bell pepper , chopped
- 1 stalk celery , diced
- 2 cloves garlic , minced
- 1 teaspoon Cayenne pepper
- ⅓ cup flour
- 2 cups crawfish broth (or seafood broth)
- 1 tablespoon Cajun seasonings
- Freshly ground black pepper
- 3 tablespoons chopped parsley
- 2 scallions , chopped
- 5 cups long grain white rice
- Cook the rice according to the instructions on the package. Set aside.
- In a large skillet, over medium heat, melt the butter then add the onions, bell pepper and celery.
- Sauté until tender and finally add the garlic.
- Reduce heat and simmer for 5 minutes while stirring regularly.
- Season the mixture with Cayenne pepper and Cajun seasonings and add the crawfish tails. Mix well.
- Sieve the flour over the mixture and stir.
- Add half of the broth and continue stirring until it begins to thicken.
- Add the rest of the broth and stir until you get the thickness of a stew sauce. Season with salt and pepper.
- Serve hot with white rice, garnished with chopped parsley and scallion.
It is possible to prepare the crawfish broth with the leftover heads and shells. Just rinse them, boil them for 30 minutes and filter.