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

LINK

The one i use. It's fantastic.

Crawfish, butter, onions, celery, bell pepper, box of zatarains. Bon appetit
Southeast LA. Never was big on etouffee

I only ever make it with leftover boiled crawfish.

Here is what I do, originally posted by Otis..

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1 lb of crawfish tails, with fat
1.5 sticks real, unsalted butter
1 T flour
1 med onion, fine diced
2 T bell pepper, fine diced
3 green onions, minced
2 T Italian parsley, minced
3 cloves of garlic, minced
Salt, red, and black pepper to taste or Tony's until it is salty enough


Method

Melt the butter, stir in the four well, then add the onions and bell pepper and cook on med heat until translucent...add the garlic at the end. Add the crawfish, fat, season to taste, and the green onions, simmer a few minutes on low, adjust seasonings and add the parsley. Do not simmer past 5 minutes or you'll overcook the tails, I rarely do more than bring it back to temp and simmer for two or three minutes to build the sauce.

Tip...add a little stock, chicken, or water, up to 1/2 cup if the mixture of crawfish and roux is too thick when you bring the dish together for the simmer.

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2 sticks of butter.
1.5 cups flour (or eyeball it)
3 yellow onions (chopped)
Celery (chopped) - As much as you want. I usually use almost a whole bunch
1-2 bell peppers (chopped)
6 cloves garlic (chopped)
Crawfish Stock (or Chicken Stock) - 48 oz or desired amount
1 can tomato paste (if desired)
2 lbs crawfish

Feeds 15-20 people

First, make a blonde roux - melt butter and stir in flour (1 heaping tablespoon at a time) til you get a thick roux. Cook til it's light brown (amber) and the flour has lost it's raw flavor.

Add onions and garlic to roux and cook until translucent. A few mins later, add bell pepper and celery. If you have crawfish 'fat' add it now as well.

Stir constantly over med heat, or your roux could burn. Add roux to boiling stock. Bring to a strong simmer and let simmer for at least 30 mins. If too thick, add more stock or water. Add seasoning to taste (if needed)

If you didn't have crawfish fat, you can add the tomato paste to give the mix a nice orange color. It won't affect the flavor much but it does compliment the ingredients well. If adding tomato paste, be sure to simmer for another 15 minutes or more to dissolve it all. Add in your tails and cook for five minutes. Final taste for seasoning and spice.

Nice one

New Orleans

LINK

Plantation Cookbook from the Junior League. Had some guys from Abbeville stay at my old camp in Cocodrie for the Houma Oilman's fishing tournament for a few years. They cooked some etouffee the first year and I brought this one for the next three years. They all use this one now. I've never had better.

i know this is blastemy and a stupid question, but is there anyway to make etouffee less fattening or healthy?

3 sticks of butter is a SHITLOAD. thats like 4000 calories of just butter!

Butter is good for you. Calorie counting is for rubes.

All of these look awesome

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I do Otis

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TMI