re: Give us your best Crawfish Étouffée Recipe & Where You're From...

To me any recipe that calls for Tomatoes is not etouffee.. At least that’s what my grandma taught me many years ago.

But she also told me you have to have the crawfish fat.

I am not a fan of using stock from shells after a crawfish boil

After many years trying different etouffee recipes I always come back to grandma's recipe.



Heres Grandmas recipe..

From Opelousas

Etouffee:
1 -1/2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch


Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 15 minutes. Add the seasoned crawfish tails and cook for 15 minutes over a medium/low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat, cover and let rest for 5 minutes to soak up the seasoning.

Serve over rice with a green salad and French bread.

Enjoy