Easter Crawfish Etouffee Pirogues with Eggplant Paddles

Outstanding job

I've seen these made before.

Holy heart attack!!

Looks awesome.
I usually fill mine with sautéed lump crabmeat topped with a shrimp buttercream sauce.

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Share the etouffee recipe?

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Not a problem, here it is. Keep in mind if using crawfish left from your own crawfish boil that they may be well seasoned from the boil.
This batch of etouffee was perfect!

Classic Crawfish Étouffée


Prep time
45 mins
Cook time
20 mins
Total time
1 hour 5 mins

Recipe by: George Graham - AcadianaTable.com
Serves: 4 to 6
Ingredients

1 pound unsalted butter
2 cups diced yellow onion
1 cup diced green bell pepper
1 cup diced celery
1 tablespoon minced garlic
1 (8-ounce) package Crawfish Puree, optional (see Notes) Instead of pureeing these I just chop them fine with a knife and it was fine.
1 teaspoon cayenne pepper
2 pounds Louisiana crawfish tail meat
2 tablespoons all-purpose flour
1 cup crawfish stock or seafood stock
Kosher salt and freshly ground black pepper
Dash of hot sauce
¼ cup chopped flat-leaf parsley
1 cup diced green onion tops
4 cups cooked Louisiana long grain white rice, such as Supreme

Instructions

In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic along with the puree. Lower the heat to simmer and stir to combine. Season the mixture with cayenne and add the crawfish tail meat stirring to combine.
Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. Add some of the stock and continuing stirring until it begins to thicken. Add more stock until you get a stew-like thickness.
Season to taste with salt, pepper, and hot sauce. Serve over a mound of white rice garnished with chopped parsley and green onion tops.

Notes
It is best to peel your own, but packaged tail meat is a huge time saver and works just fine. If you use the packaged, be sure to add a little water to the fat inside to get all the flavor out. Crawfish Puree is an optional ingredient that can be found in South Louisiana but virtually impossible elsewhere. Look for it at Cajungrocer.com or leave it out of the dish.

quote:

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1 pound unsalted butter
2 cups diced yellow onion
1 cup diced green bell pepper
1 cup diced celery
1 tablespoon minced garlic
1 (8-ounce) package Crawfish Puree, optional (see Notes) Instead of pureeing these I just chop them fine with a knife and it was fine.
1 teaspoon cayenne pepper
2 pounds Louisiana crawfish tail meat
2 tablespoons all-purpose flour
1 cup crawfish stock or seafood stock
Kosher salt and freshly ground black pepper
Dash of hot sauce
¼ cup chopped flat-leaf parsley
1 cup diced green onion tops
4 cups cooked Louisiana long grain white rice, such as Supreme

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Bravo to a recipe that doesn't involve tomato sauce/paste. Etoufee should get its color from the fat

Looks great! I do it similar except I dice up the eggplant and saute it with the other veggies.

Damn that looks good.