Simple Etouffee ToTry

From the Deep South Dish to serve over blackened catfish and her Cajun rice pilaf.

Prepare the etouffee first by melting the 1/2 stick of unsalted butter in a large skillet over medium heat and stir in the flour; cook and stir for about 4 minutes or until caramel colored.

Add the onion, bell pepper and celery; cook another 3-4 minutes or until tender, add the garlic and cook another minute. Slowly stir in the stock or broth until fully incorporated. I had a carton of Kitchen Bouquet vegetable stock in the fridge I needed to use up so that’s what I used here. Isn’t it beautiful and rich?

Add the pepper and Cajun/Creole seasoning. Bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 15 minutes, stirring occasionally. Add the crawfish tails, cook and stir until crawfish is heated through. Since I’m using this as a sauce, I’m only using about 1/4 pound of crawfish, which makes it a little more economical. When we have a crawfish boil or pick some up already boiled, I always peel and set aside some to freeze.

Stir in the parsley and green onion, reserving a bit for garnish. Hold over very low simmer.


  • 1/4 cup (1/2 stick) of unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup of diced onion
  • 1/2 cup of diced green bell pepper
  • 1/4 cup of diced celery
  • 2 teaspoons minced garlic
  • 2 cups seafood or chicken stock/broth
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Creole or Cajun seasoning
  • 1/4 pound crawfish tails
  • 1/2 tablespoon chopped fresh parsley
  • 1/8 cup sliced green onion

Instructions

  • Prepare the etouffee first by melting 1/2 stick of butter in a large skillet over medium heat and stir in the flour; cook and stir for about 4 minutes or until caramel colored.
  • Add the onion, bell pepper and celery; cook another 3-4 minutes or until tender,
  • add the garlic and cook another minute.
  • Slowly stir in the stock or broth until fully incorporated.
  • Add the pepper and Cajun seasoning. Bring mixture to a boil; reduce heat to a medium low simmer, cover and simmer for 15 minutes, stirring occasionally.
  • Add the crawfish tails, cook and stir until crawfish is heated through; stir in the parsley and green onion, reserving a bit for garnish. Hold over a very low simmer and prepare the blackened fish.
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