A Little Bit of NOLA

That is some creamy goodness

That is some creamy goodness

Remember those super awesome creamy grits? This works really well with them.

Raw crawfish can usually be found at a nicer supermarket or fish market. Cooked crawfish can be substituted for raw if need be. Add it and cook the etouffee for only 5 minutes more. Also adjust the amount of salt and spice added earlier since cooked crawfish usually are covered with spices. If you can’t get crawfish, then really fresh gulf shrimp will work as well. Either way, do not skimp or burn the roux. Serve this with extra hot sauce on the side.

Crawfish Etouffee

  • 2 cups shrimp or crawfish stock
  • 2 cups chicken stock
  • 5 tbsp butter
  • 1/4 cup flour
  • 1 medium onion diced fine
  • 1 medium green bell pepper diced fine
  • 2 ribs celery diced fine
  • 1 large tomato diced fine or 1 14.5 ounce can dice tomatoes, drained
  • 3 cloves garlic minced
  • 1 lb crawfish tails shells removed
  • 3 tbsp lemon juice
  • 1 tbsp chopped thyme
  • 2 green onions chopped fine
  • 2 tbsp parsley chopped
  • 1 bay leaf
  • Louisiana hot sauce, or other cayenne pepper sauce
  • Salt/pepper

In a large stock pot melt butter over medium heat. Whisk in flour and cook roux, stirring constantly, until it reaches a dark orange color. Add onion, celery, green pepper and garlic and stir to coat. Turn heat to medium low and cook vegetables for 10 minutes stirring every so often. Add stocks, tomatoes, lemon juice, thyme and bay leaf. Season with hot sauce, salt and pepper. Bring to a boil then simmer until thickened, about 30 minutes. Add crawfish and green onions and cook until fish is cooked, about 10 minutes. Check for seasoning and spice and serve over creamy grits or white rice with fresh parsley.

Hankering for some more NOLA recipes? AnnaShortcakes recently did a whole mess of them from Po’ Boys to Cajun Bloody Marys and more. She also had a great looking etouffee. Check out the series here.

About these ads

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes, Seafood, Soups and tagged , , , . Bookmark the permalink.

15 Responses to A Little Bit of NOLA

  1. rsmacaalay says:

    Looks so nice and hearty

  2. ChgoJohn says:

    Dayum! That looks good!

  3. snowcone says:

    This looks absolutely delicious! Anything that involves roux would be a weekend project for me, but I MUST try this. Thank you for the recipe!

  4. Thanks for the kind words, Greg. Your etouffee photographed much better than mine. I bet it tasted awesome too.

  5. spree says:

    Man oh man! That is one fine étouffée! No crawfish ’round here, but I’ve got to confess, I’d love to sit down at your table one night!

  6. Eva Taylor says:

    I had a shrimp etouffee when we were in New Orleans about 10 years ago but it certainly did not look or sound this good. It was very rich (almost molé-sih). I think I would even put my disdain for grits on hold to have some of this.

  7. comfort and overwhelming dish…..
    looks so tasty !

  8. egg me on says:

    Ooooo-weeee! That looks great.

  9. Tammy says:

    This is a beautiful dish.

  10. This recipe sounds sooo good!! Thanks for sharing, is a new one for me :)

  11. Looks like winter comfort in a bowl…mmmm :)

  12. Pingback: Sunday Suppers: Pass the Grits, Easy on Bourbon | Rufus' Food and Spirits Guide

  13. Pingback: Crawfish Boil | Rufus' Food and Spirits Guide

  14. Pingback: Sunday Suppers: Anything But Turkey | Rufus' Food and Spirits Guide

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s