CRAWFISH ÉTOUFFéE
This recipe for étouffée, which is the French word for "smothered," comes from Karlos Knott of Bayou Teche Brewing in Arnaudville, La. This is "pretty close to a traditional Cajun crawfish étouffée," said Mr. Knott. "If you substitute a green bell pepper for the chile and omit the dried thyme, you would be cooking one exactly like my grandmother used to make. Some people like to stir in the juice from half of a lemon into the pan just prior to serving." Look for precooked Louisiana crawfish tails in 1-pound packages in your fishmonger's freezer section. Though according to Mr. Knott, who gets his crawfish from the family pond behind his brewery, the best tasting version is made with leftovers from a crawfish boil - that way you have lots of leftover crawfish fat.
Provided by The New York Times
Categories dinner, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Make the étouffée: In a large soup pot or Dutch oven, melt butter over medium heat. Add onions, poblano chile, celery and garlic and cook until softened and translucent, about 8 minutes or so.
- Lower the heat and add 1 teaspoon salt, the black pepper, the thyme and the cayenne pepper. Place the thawed crawfish meat in a bowl and set it aside in the refrigerator; use your fingers to squeeze any fat or liquid you can from their packages into the pot. Simmer, stirring occasionally, for 30 minutes.
- Add thawed crawfish tails and green onions to the pot and cook for 10 minutes, or until crawfish are tightly curled. Add parsley and cook 5 minutes more.
- While the vegetables simmer, prepare the rice: Place all ingredients in a saucepan with 3 1/2 cups water and bring to a boil. Stir, then turn the heat down to very low and cover. Simmer for 20 minutes, then take the pot off the heat. Let it rest, covered, for 5 minutes.
- Taste the étouffée and add salt as needed. Serve over the rice.
Nutrition Facts : @context http, Calories 678, UnsaturatedFat 11 grams, Carbohydrate 57 grams, Fat 36 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 22 grams, Sodium 750 milligrams, Sugar 2 grams, TransFat 1 gram
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Leilani Tompkins
[email protected]This crawfish touffe is the perfect comfort food. It's so flavorful and satisfying. I always make a double batch so I can have leftovers for lunch the next day.
Justina Haynes
[email protected]I've made this crawfish touffe several times now and it's always a hit. It's so easy to make and the results are always amazing. I highly recommend this recipe.
Dinah Rosales
[email protected]This crawfish touffe is a must-try! The flavors are incredible and the crawfish are cooked perfectly. I highly recommend this recipe.
Aban Butt
[email protected]I love this crawfish touffe! It's so easy to make and the results are always amazing. I highly recommend this recipe.
Anti Stupidity
[email protected]This crawfish touffe is the perfect comfort food. It's so flavorful and satisfying. I always make a double batch so I can have leftovers for lunch the next day.
rohan bhatti
[email protected]I've made this crawfish touffe several times now and it's always a hit. It's so easy to make and the results are always amazing. I highly recommend this recipe.
s3an Byrne
[email protected]This crawfish touffe is a must-try! The flavors are incredible and the crawfish are cooked perfectly. I highly recommend this recipe.
MD Kholil Miya
[email protected]I made this crawfish touffe for my family last night and they loved it! It was so easy to make and the flavors were amazing. I will definitely be making this dish again.
Ethan Gifford
[email protected]This crawfish touffe is the best I've ever had! The roux is perfect and the crawfish are cooked to perfection. I highly recommend this recipe.
Ella Hosler
[email protected]I love this crawfish touffe! It's so flavorful and satisfying. I always make a double batch so I can have leftovers for lunch the next day.
Small But Mighty Comedy Skit
[email protected]This was my first time making crawfish touffe and it turned out great! The recipe was easy to follow and the dish was full of flavor.
Everton Mbugua
[email protected]I've made this crawfish touffe several times now and it's always a favorite. It's so easy to make and the results are always amazing.
Doreen Wentzel
[email protected]I made this crawfish touffe for a party last weekend and it was a huge hit! Everyone loved it and I got so many compliments. Thanks for sharing the recipe!
AsrafulasrafulAdl Asrafulasraful
[email protected]This crawfish touffe was absolutely delicious! The flavors were amazing and the crawfish were cooked perfectly. I will definitely be making this dish again.