Crawfish Etoufee-pics too

Discussion in 'Dutch Oven Recipes' started by tbrtt1, Mar 28, 2014.

  1. We catholics really have to suffer on Fridays during Lent. Especially us Louisiana natives. Forced to eat things like seafood gumbo, shrimp and oyster po-boys, and one of my family's favorites, Crawfish Etoufee. 

    I am fairly new to this forum and am relatively new to Smoking. However, I cooked in a restaurant in my younger years and know my way around the kitchen. Since I have pilfered this site for so many recipes and ideas, I thought I would humbly submit my simple etoufee recipe. 


    Melt the stick of butter in the pot. Be sure not to brown the butter. Sautee the green onions, bp and garlic. DO NOT Brown or caramelize veggies. We are not looking to impart that flavor. 

    Get em nice and soft and add about 3/4 cup of flour. Incorporate the flour into the sautéed veggies and butter. DO NOT BROWN this mixture. This will only take a couple of minutes to get it all mixed. 

    Now you can start adding some stock

    Add a little at a time and stir to incorporate with the "blonde roux", if you will. 

    I used about half of that carton in the ingredient pic. You will end up with this:

    Add the can of Rotel tomatoes. I didn't have any tomato paste (forgot to get that at the store), but I typically add a couple tablespoons of paste as well for a more orange color.

    Let this come together and simmer for a few. Watch carefully and stir frequently, preferably with a wooden spatula, gently scraping the bottom. DO NOT let this stick too much on the bottom or you will easily burn it. It is thick stuff. It should be fairly thick since the crawfish tails will render some of their liquid, thinning the etoufee out a bit. 

    You can add your seasoning of choice, or salt and pepper. I add dash or two of Worcestishire sauce too.   Etoufee is traditionally not meant to be particularly spicy, but season as you see fit. It can be slightly salty prior to adding the tails and you should be fine. Etoufee means "smothered" or "suffocated". The sauce, or stew, is just to accent the Crawfish flavor, not overpower it. Smothered crawfish, if you will. 

     Mix in the tails and make sure to break them up since they will kind of me smushed together in globs. I then like to bring this to BARELY a simmer!. The more you cook it with the crawfish the more the crawfish will get hard and dark. Just enough to barely get a simmer. Cover and turn off the heat. Remember the tails are already cooked. Let it sit for at least an hour, longer is better. I you are careful and don't cook the tails too much you can eat it the next day, just warm up a bit in the pot. This is the bomb. The longer you wait the more it comes together and permeates the crawfish flavor. 

    If you can't get crawfish tails you can use shrimp, but it is a different animal (literally and figuratively!), though it is still delicious. As with so many dishes in Louisiana, serve it over rice. Good with a salad and some warm french bread. Ummm. 
    Last edited: Mar 28, 2014
  2. That looked terrific!!!! Cheers! - Leah
  3. brooksy

    brooksy Master of the Pit

    Thanks for the step by step instructions. Might just have you try that someday.
  4. Thanks. Its really easy. Another take on this that works well with crawfish,shrimp or even chicken is to use milk and/or cream instead of stock and mix it with some fettuccine for crawfish or shrimp fettuccine al la Louisiana. 
  5. brooksy

    brooksy Master of the Pit

    That sounds very good also now you've given me two things to add to the list ;-)

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