Etouffée is French for “smothered” and is a signature Cajun dish of crawfish and vegetables covered in sauce. It is believed to have first been served in the 1950s at a hotel in Breaux Bridges, Louisiana. However, there is some speculation the dish may have been created decades earlier. Louisiana embraces crawfish and produces the most in the United States. Many variations of etouffée exist and purists will claim true etouffée does not contain tomatoes, as here. Crab and shrimp can also be used in etouffée, though for a true Louisiana etouffée, crawfish is essential.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 cups long grain white rice
- 6 cups water
- ¾ cup butter
- 1 large onion, chopped
- 1 clove garlic, chopped
- ¼ cup all-purpose flour
- 2 Tbsp canned tomato sauce
- 1 cup water
- 1 lb crawfish tails
- 6 green onions, chopped
- Salt, to taste
- Ground black pepper, to taste
- 1½ Tbsp Cajun seasoning
Directions
- Combine rice and water in a pan and bring to a boil. Cover and reduce heat to low.
- Simmer 15-20 minutes or until rice is tender and water has been absorbed.
- Melt butter in large pan over medium heat while rice cooks.
- Add onion to pan and cook until transparent about 10 minutes.
- Stir in garlic and cook 1 minute.
- Stir in flour until well blended. And then slowly add tomato sauce, water, and crawfish tails.
- Bring mixture to a simmer and then add green onions.
- Season with salt, pepper, and Cajun seasoning.
- Simmer 5-10 minutes over low heat until crawfish is cooked but not tough.
- Serve over hot cooked rice.
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