Crawfish Etouffee (Crawfish Stew)

Being from the South, Lent is a big deal to us.
And on Fridays during Lent, even people who are not Catholic tend to stay away from meat because the seafood offerings are so divine.
One of my favorite Louisiana dishes is Crawfish Etouffee. It can also be made with fresh Gulf shrimp. (Some people call it Crawfish Stew)
If you ever made it down to where the black trees grow (Louisiana), make sure you try this dish.
Or you could just make it!
(But use Louisiana crawfish, not Chinese)

Crawfish Etouffee


1 stick butter (not margarine, BUTTER)
2 large finely chopped onions
1 cup chopped celery (about 6-7 stalks)
1/2 cup chopped green bell peppers
(or you can just use an entire package of trinity vegetables. Trinity being- onions, celery, and bell pepper)
1 pound peeled crawfish tails (Louisiana. You can also substitute shrimp for the crawfish)
2 tsp minced garlic
1 cup diced mushrooms
2 bay leaves
1-2 TB flour
1 cup water
1 tsp salt
1 tsp black pepper
Pinch of cayenne
2 tsp finely chopped fresh parsley
3 tablespoons chopped green onions (shallots)
1 cup of red wine (good wine you would drink. I usually use Syrah or Cabernet)
In a large saute pan over medium high heat, melt the butter. Add the flour, onions, celery, and bell peppers and saute, stirring constantly until the vegetables are wilted and you have a nice caramel color to your flour.  About 10 to 12 minutes.
Add water and wine. Stirring constantly for 5 minutes.
Add the crawfish, garlic, mushrooms, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally.
Season with salt, pepper,  and cayenne.
You can set on low and allow to simmer for about 15 minutes.
Stir in the parsley and green onions and cook for an additional 2 minute.
Serve over white rice.
Crawfish Etoufee

Crawfish Etouffee


If you make it and you love it, tell me about it!

Here’s to Chaos, because everything else is boring!


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