One Of The Great Staples Of The Local Repertoire

Written by Tom Fitzmorris October 29, 2019 10:26 in Eat This Now

Aline's Crawfish Etouffee


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


Make a medium brown roux with the oil and flour. Add the butter, allowing it time to melt and mix in.

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.

Add tomato and two cups of water. Bring to a boil and add celery, parsley, basil and bay leaves. Simmer for 10 minutes.

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