Aline’s Crawfish Etouffee
Crawfish are in season in the late winter and through the spring, and few dishes take better advantage of that distinctive Louisiana resource better than this one. “Etouffee” means “smothered,” and that’s the idea. It’s not a long-cooked stew. Of all my mother’s recipes, this is the one about which my readers and listeners seem to be most pleased. It’s about in the middle of the spectrum between the mild and spicy varieties of this Cajun classic.
- 1/2 cup oil
- 1/2 cup flour
- 1/2 stick butter
- 1 small onion, chopped
- 2 green onion tops, chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic, chopped
- 1 ripe tomato, chopped coarsely
- 2 Tbs. chopped celery
- 1 basil leaf
- 1 bay leaf
- 4 sprigs parsley
- 3 cups tail meat from boiled crawfish
- Fat from crawfish heads
- 3-4 dashes Tabasco
- 2 cups cooked rice
- 1/4 cup very finely chopped green onion
1. Make a medium brown roux with the oil and flour. Add the butter, allowing it time to melt and mix in.
2. Add the white onions and sauté until they barely brown around the edges. Add the green onions, bell pepper, and garlic, and cook until tender.
3. Add tomato and two cups of water. Bring to a boil and add celery, parsley, basil and bay leaves. Simmer for 10 minutes.
4. Add crawfish tails, crawfish fat, salt pepper, and Tabasco. Simmer for 10-12 minutes more. Remember as you add the salt and pepper that the boiled crawfish already have a good bit of both. Serve the etouffee over rice, and topped with finely chopped green onions for garnish.
Serves four to six.