This recipe comes to you from Cynthia Nobles, author of The Delta Queen Cookbook, in honor of our Made in Louisiana sale. Until July 4th, shop books by Louisiana authors or about Louisiana and receive 35% off and free shipping, using the offer code 04LALOVE. And stay tuned every day this week for more authentic Louisiana recipes!
Makes 4 servings. Recipe is by Cynthia Nobles.
Etouffee is the French word for smothered, and crawfish typifies Cajun food probably more than anything. When this dish was invented in colonial times, butter was scarce in Louisiana, so cooks of the period would have made roux with hog lard or bear fat.
4 tbsp butter
3 tbsp all-purpose flour
1 cup minced onion
1 cup chopped green bell pepper
1 stalk celery, chopped
2 cloves garlic, minced
2 cups seafood or chicken stock
1 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
cayenne pepper to taste
1 lb. crawfish tails, with fat
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
hot cooked rice for serving
- In a large heavy skillet, melt butter over medium heat. Add flour. Stirring constantly, make a dark brown roux. (Takes 4-5 minutes).
- Remove skillet from fire and add onion, bell pepper, and celery and stir until roux stops sizzling. Stir in garlic.
- Return skillet to fire and carefully add stock. Stir until well blended. Add tomato paste, salt, black pepper, and cayenne. Bring to a boil, lower to a simmer, and cook (uncovered) 10 minutes, stirring occasionally.
- Stir in crawfish, with fat. Cover and simmer 5-10 minutes, depending on size of crawfish.
- Stir in parsley and green onions. Serve hot over rice.