“I was taught this recipe by some guys in Patterson and I fell in love with it because of its simplicity. You see hundreds of étouffée recipes on the internet and cookbooks and this is the most stripped down and simple version that I’ve ever seen and it’s one of my favorites.
I’d never seen an etouffee cooked in this way, so I stood by their side learning and I love the simplicity of this recipe. You’re not spending a lot of time stirring a roux or working with lots of different ingredients. It’s just a few ingredients that are native to Louisiana all in one pot, with a lot of butter, of course.” – Chef Jean-Paul Bourgeois
St. Mary-Style Crawfish Étouffée
Ingredients
- 1 cup butter
- 6 bunches green onions, thinly sliced
- 4 cloves garlic, minced
- 2 dried bay leaves
- ¼ to ½ cup all-purpose flour
- 2 pounds crawfish tail meat
- Kosher salt, ground black pepper, and cayenne pepper, to taste
- 1½ cups warm seafood stock Shrimp Stock or water
- Hot sauce (optional)
- Hot steamed rice, to serve
- Garnish: sliced green onion
Instructions
- In a large heavy-bottomed pot, melt butter over high heat. Once butter is melted and foamy, add green onion, garlic, and bay leaves; cook, stirring frequently, until green onions are softened, about 5 minutes.
- Reduce heat to medium; add flour, and incorporate into mixture with a flat-bottomed spoon. Add crawfish and salt, black pepper, and cayenne pepper to taste, stirring well until combined.
- Increase heat to high, and cook, stirring frequently, for 3 to 5 minutes. Mixture will become thick. Slowly add warm stock, and bring to simmer, stirring frequently. Taste for seasoning and adjust if necessary. Add a dash of hot sauce (if using). Serve over white rice, and garnish with green onion.
https://youtu.be/M8V7tPR_gWs
My husband and I made this recipe for dinner tonight and it turned out Dericious! This is an awesome weeknight recipe, it came together in less than 30 minutes with a side of sautéed spinach and cornbread. Perfectly seasoned and the leftovers tomorrow are going to be even better. Five stars, even though the site wont accept my rating.