The Best Crawfish Etouffee Recipe! 🦐 #foodie #food #shorts

Ingredients:

1.5 to 2 pounds of Cleaned/Thawed Crawfish Tail Meat
2 Stalks of Celery, diced
½ Green Bell Pepper, diced
½ Red Bell Pepper, diced
1 Medium Yellow Onion, diced
5 Minced Garlic Cloves
2 tbsp Cooking Oil (for cooking the trinity)
1 cup of Dry Roux (see video for dry roux)
5 cups Seafood Stock
1 tbsp Creole Seasoning
1/2 tsp Cayenne Pepper
1 tsp Onion Powder
1 tsp Coarse Black Pepper
1 tsp Salt (or salt to taste)
1 tbsp Tomato Paste
2 Bay Leaves
½ cup Diced Scallions
Cooked Rice, for serving

Instructions:

Heat 2 tablespoons of oil in a Dutch oven or large cast iron pot over medium heat.

Add the holy trinity (diced celery, green bell pepper, red bell pepper, and yellow onion) to the pot. Sauté them until they become softened and fragrant.

Add the minced garlic and continue to cook until the garlic becomes fragrant as well.

Gradually add the dry roux in parts, immediately stirring and scraping the bottom of the pot to prevent it from burning. Ensure that the roux combines thoroughly with the vegetables.

Pour in 2 cups of seafood stock and mix well. Simmer the mixture over the lowest heat setting for 15 minutes, stirring occasionally to thicken the mixture. Continuously scrape the bottom to ensure that the dry roux is fully incorporated into the stock during the cooking process.

After simmering, add Creole seasoning, cayenne pepper, onion powder, pepper, salt (to taste), and tomato paste. Mix until well combined.

Pour in an additional 2-3 cups of seafood stock (depending on how thick you want it) and add the bay leaves. Mix everything together.

Allow the mixture to cook for about 30 minutes to achieve the desired thickness. If you prefer a thinner consistency, add a few more tablespoons of seafood stock.

Stir in the cleaned crawfish tail meat, and diced scallions.

Simmer the étouffée for approximately 15 more minutes, stirring occasionally, to cook the crawfish and ensure all flavors meld together.

Serve the Crawfish Étouffée over cooked rice, garnishing with additional diced scallions.

[eriklevot]

I’d say all of the gulf state share a lot of similarities in culture whether you’re in Louisiana, Mississippi or Alabama. Think we just ought to call it gulf coast culture

[ASP]

Louisiana is crawfish capital....Mississippi is the catfish capital. 😅

[silvia-jg]

I'm a Baton Rouge, Louisiana native; this is a Creole/Cajun dish here in South Louisiana. but, you use the crawfish stock it boost the flavor, along with some of the fat from fresh boiled crawfish.

[maryandsolete]

Louisiana is the king of the seafood capital.

[karisbliss]

I would say that it is Louisiana because that wonderful place is my hometown.

[beentheredonethat]

I don’t care where you’re from, THAT is amazing food!!! I love etouffee. Yours is the perfect color and consistency. Great job!!!

[laasoul]

Excellent recipe!!! Was introduced to Etoufee in New Orleans!

[TruthSpeaks]

Louisiana all day❤ you inspire me too coke some

[keedybaby]

🎉🎉thank you! It belongs to us.. Looks delicious..

[aggnal]

that looks beautiful.
did you prebrown the flour?

[gymrat]

Not Mississippi! They go to Louisiana to get them!

[ecoyt]

I’m outside of Jackson, MS and it’s my most requested things to cook.

[Carliemania]

I have a really good butter garlic sauce for this

[carmelopappalardo]

You should be using the other Trinity which is celery onions and cayenne pepper.

[Toe-]

Do you cook crawfish prior to putting in or let it simmer and cook after putting it in

[wat]

How did you end up with Wegmans seafood stock in Washington state??? Lol. My wife and I love Wegmans here in Western New York

[griesrt]

You didn't make a rous at the beginning. I've seen both making it at the beginning and not. Have you tried the other way too?

[malsahm]

Hmm how can i get crawfish is southern california? Anybody know? Or what should i use in replacement, shrimp, crab, or langostine?

[sherrodheadspeth]

Your family that’s from Mississippi got it from there people from Louisiana

[ellisherring]

I am brother, sorry the boot rules when it comes to crawfish recipes.