Bursting with rich flavors and tender crawfish tails smothered in a velvety sauce, our Crawfish Étouffée takes you to the heart of Louisiana.
Crawfish Étouffée
Makes 4 to 6 Servings
Ingredients
- ¼ cup unsalted butter
- 1 cup chopped sweet onion
- ½ cup chopped celery
- ½ cup chopped red bell pepper
- ½ cup chopped orange bell pepper
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- ½ cup dry sherry
- 1 cup seafood stock
- 1 tablespoon hot sauce
- 2 dried bay leaves
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 (16-ounce) package frozen crawfish tails, thawed and drained
- Essential Long-Grain Rice
- Garnish: chopped fresh parsley
Essential Long-Grain Rice
- 2 tablespoons unsalted butter
- 2 cups long-grain white rice
- 4 cups water or chicken broth
- 1 teaspoon kosher salt
Instructions
- In a large skillet, melt butter over medium heat. Add onion, celery, bell peppers, and garlic; cook,
- stirring occasionally, until tender, 5 to 7 minutes. Add flour, and cook, stirring until combined and lightly toasted, 1 to 2 minutes. Slowly add sherry, stirring until fully combined and smooth. Stir in stock, hot sauce, bay leaves, salt, and black pepper. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer until mixture is thickened and bubbly, 10 to 15 minutes.
- Stir crawfish into mixture, and cook, stirring occasionally, until just heated through, 5 to 7 minutes. Serve with Essential Long-Grain Rice, and garnish with parsley, if desired.
Essential Long-Grain Rice
- In a medium stockpot, melt butter over medium high heat. Add rice, and cook, stirring frequently,
- until aromatic and opaque, 3 to 5 minutes.
- Add 4 cups water or broth and salt, and stir until well combined. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes. Fluff rice with a fork.
