And since the crawfish season just kicked in, I couldn’t think of a better recipe than a spin-off on my popular Shrimp Etouffee. If you haven’t tried it, this is the right time to try both classic meals. I feel so lucky to have access to fresh seafood here in LA. But nothing beats fresh-caught Louisiana crawfish. I can’t wait to visit New Orleans during crawfish season to indulge. The season lasts around November to July, but you’ll find the best crawfish in the springtime and early summer, from late February until May, making it perfect for Lent.
What is Crawfish Etouffee?
For those unfamiliar with etouffee (pronounced AY-too-FAY), it is a French term for smothered or suffocated. In this etouffee recipe, crawfish tails are smothered in a rich and flavorful roux-based sauce, heightened by the Southern holy trinity (onion, celery, and bell pepper) and a dash of heat. This dish calls for constant stirring to create a lovely blond roux and produce a deliciously nutty flavor. And, of course, I couldn’t resist adding my personal Imma touch with Creole Seasoning. 😉
Recipe Ingredients
Roux – Butter and flour are the more common ingredients in a roux, adding deliciously intense flavor.Holy Trinity – Onion, green bell peppers, and celery have the flavors for a perfect etouffee. Make your life easier with this simple How to Cut Onions.Seasonings – Garlic, thyme, and bay leaves add incredible flavor to our etouffee base. While fresh herbs are better, you can use dried if that’s what you have. Oh, and mincing garlic is a breeze. My homemade Creole seasoning is another flavor booster I couldn’t live without.Tomatoes – These guys add pleasant tanginess and richer color to any dish you add it to. However, you can always leave them out if you want.Crawfish – The star of this etouffee is added last to avoid overcooking it. You can use frozen crawfish if you can’t get fresh (no need to thaw them, just add another minute to the cooking time). Lobster or crab meat will do in a pinch, or you could make Shrimp Etouffee.
How to Make Crawfish Etouffee
Make the Base Crawfish Stock The Flavor – Add a teaspoon or two butter or oil to a saucepan. Then throw in the crawfish shells, remaining scraps of onion, garlic, and celery with aromatics like bay leaf and thyme. Saute for about 5-7 minutes, constantly stirring to prevent burning. Add Water – Add about 5 cups of water, bring it to a boil, lower heat, and let it simmer for 20 minutes. Remove from heat and strain using a sieve. Use according to the instructions.
How to Boil Crawfish
Etouffee isn’t the only way to enjoy crawfish. A boil is another way to enjoy this deliciousness, and it’s even better coz you can eat it with your hands. I love to throw in some Cajun seasoning, potatoes, corn on the cob, fresh lemon juice, and even mushrooms. Oh yeah! Essential steps to properly cook your crawfish for the maximum quality follows:
Boil a pot half full of water (just enough to cover the mudbugs), then as soon as it comes to a hard boil, add your crawfish and wait for it to come back to a boil. Take out any that float to the top because that means they’re dead, and you don’t want to risk eating them.Set the timer because they must boil for only 2-3 minutes (much more than that and they’ll overcook and be harder to peel). Then transfer them to a pot full of 160℉/72℃ water for 20 minutes. Keep on stirring in the first few minutes to keep the water temp from rising. Then, strain them, transfer them to a dry cooler, and layer with more spices until ready to serve (around 15 minutes).
Recipe Variations
You can use about any kind of shellfish for a good etouffee. Heck, you could even use oysters or clams if you want. Tomatoes or not? That is a personal decision. I love it both ways, depending on my mood and what I have on hand. Creole crawfish etouffee has tomatoes, and the Cajun version doesn’t.
Tips and Tricks
Avoid straight-tailed crawfish because it means they were dead before they were cooked. Like lobster, these guys go bad really fast when raw. So even though it sounds cruel (don’t worry, they don’t feel it), they need to be cooked while still alive.When buying fresh crawfish, make sure they’re still alive. You can keep them alive for a day or two, but it’s best to cook them as soon as you get home.Clean your crawfish well; the nickname mudbug should tell you why.Try to get crawfish all around the same size, so they cook evenly. In this case, bigger is better to reduce the time you spend peeling them.
What Goes Well with Crawfish Etouffee
Not only does this Crawfish Etouffee make the perfect Lenten meal, but it’s also easy enough to make for the family on a regular weeknight. A plateful of steaming rice is definitely best with this dish, but you can go with a big loaf of homemade garlic bread to mop the sauce off the plate. Other options are skillet cornbread, homemade white bread, and fried okra.
More Tasty Seafood Recipes
Seafood GumboCrab-Stuffed ShrimpSeafood PaellaGrilled Red Snapper
Watch How to Make It
[adthrive-in-post-video-player video-id=”MoC1ZbMr” upload-date=”2022-02-17T07:38:33.000Z” name=”Crawfish Etouffee” description=”Crawfish Etouffee is a classic Louisiana dish with a buttery, rich, and intensely flavorful sauce and heaps of fresh crawfish tails, herbs, and spices.” player-type=”collapse” override-embed=”false”] This blog post was first published in May 2021 and has been updated with an additional write-up, new photos, and a video.
