Cajun Crawfish Touffee – Immaculate Mouth

What is crawfish etouffee?

Etouffée (pronounced AY-too-FAY) is a French word meaning suffocation or suffocation. Enjoy the crayfish mixed with a rich roux-based sauce. holy trinity (Onion, celery, green pepper) Spicy heat. And of course, I couldn’t help but add my own personal touch. creole cajun seasoning. 😉

Crayfish vs. Crayfish

The simple answer is they are the same thing. Crayfish (crayfish or crayfish) are freshwater crustaceans that resemble (and are closely related to) small lobsters. However, people in Louisiana often say crawfish, and people in the north say crawfish.

recipe ingredients

1. Lou – Butter and all-purpose flour are common ingredients in roux and add rich flavor. Mine is the Creole version. but, Cajun crawfish etouffee recipereplace the butter with good quality lard and omit the tomatoes.
2. seasoning – The holy trinity (onions, peppers, celery), garlic, thyme and bay leaves add great flavor. Fresh herbs are better, but you can also use dried herbs if you have them.
3. tomato Achieves a pleasant acidity and rich color. However, those are personal decisions. I like it either way, depending on my mood and what I have on hand.
4. crayfish Add it at the end to avoid overcooking. If you can’t get fresh crawfish, you can use frozen crawfish (no need to thaw, just add an extra minute to the cooking time).

How to make crawfish etouffee

• Lou – Melt the butter in a large Dutch oven or heavy-based saucepan, add the oil and flour and stir until smooth. Cook over medium heat for 10-12 minutes, stirring continuously, until desired color. Do not leave the stove unattended during this process as it will burn quickly. (Photo 1)
• holy trinity – Add onions, peppers, and celery and cook for 8-10 minutes, stirring frequently. (Photos 2-3)
• leftover seasonings – Add the garlic, thyme and bay leaves and continue stirring for about 2 minutes. Then add the chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning and stir-fry for 5 minutes. (Photos 4-5)
• boil – Gradually pour in 1-2 cups of stock, bring to a boil, and simmer (adjust the thickness by adding more stock as needed). Add the crawfish tails and simmer for another 3-4 minutes (live crawfish should be thoroughly washed in fresh, cold water beforehand, and everyone should peel and devein their own crawfish). (Photos 6-7)
• serve – Adjust the thickness and flavor of the étouffée by adding more broth, hot sauce, or salt. Add the green onions and chopped parsley and mix. Then serve over rice. enjoy! (Photo 8)

Optional DIY crawfish stock

• flavor – Add a teaspoon or two of butter or oil to the pan. Then add aromatic substances such as crawfish shells, onions, garlic, celery, bay leaves and thyme.
• Saute Cook for 5-7 minutes, stirring constantly to avoid burning.
• boil – Add about 5 cups of water. Once it boils, reduce the heat and simmer for 20 minutes. Remove from heat and strain through a colander. Use the stock in your etouffee recipe or store it in a jar in the refrigerator for 2-3 days.

Recipe variations

You can use any shellfish to make delicious etouffee.

1. shrimp – For crawfish and shrimp étouffee, replace half of the crawfish with shrimp. Or, fill yourself up with lots of shrimp. Shrimp etouffee.
2. lobster – Although it has a unique flavor, I think it is a great substitute for crawfish. However, the price is higher.
3. crab – This crustacean is a member of the crayfish family and also has a delicate, sweet taste and aroma. That makes it a good substitute for the main ingredient in this recipe.

tips and tricks

1. confirm fresh The crayfish is still alive. If you can’t get them live, it’s best to buy them frozen.
2. clean Your crawfish well. Mudbug should tell you why.
3. Try to catch crayfish around you same size So it will cook evenly. The larger the size, the shorter the peeling time.
4. Preparation and storage. Make 1-2 days in advance and refrigerate until ready to warm and enjoy. It can be frozen for 2 to 3 months.

Perfect combination with crawfish etouffee

This Creole Crayfish Etouffee is the perfect Lenten meal served with steamed dishes white rice. 1 loaf homemade garlic bread or frying pan cornbread and fried okra Make a complete meal.

See more Spicy Cajun and Creole Seafood Recipes

1. seafood gumbo
2. crawfish boil
3. shrimp jambalaya
4. okra gumbo
5. crawfish bisque

by Imma

See how to make

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This blog post was first published in May 2021 and updated with additional tips, gorgeous photos, and videos.