Monday, April 7, 2014

Crawfish Etouffee-recipe

Chase Benton was born lucky. Aloriah Starbird swore she was the most unlucky person ever. When lucky meets unlucky in New Orleans, whose luck wins out?

1 pound crawfish tails (fat pack if available)
1/4 pound butter
2 tbsp all purpose flour
1 medium onion - diced
1/2 bell pepper- diced
3 stalks celery- diced
2 pods garlic or 1 tsp- minced
1 tsp sweet basil
1 tsp leaf thyme
1/4 c. diced parsley
1/4 c. diced onion tops
1/2 c. shrimp or seafood stock, water if unavailable
Red, white, black pepper, and salt to taste

Sauté flour and butter together to form a blonde roux. Add celery, onion, bell pepper and garlic, sauté until the onions clear. Add shrimp stock and fat if available. Add basil and thyme, some pepper. Simmer 20 minutes minimum. Ten minutes before serving, add crawfish tails and bring back to a light simmer. Adjust salt and peppers to taste. Immediately before serving, stir in onion tops and parsley. 

Serve on hot Louisiana rice.  

Serves up to 4 people.  



  1. I like the short prep time, too. Worst mistake is to work it too much.