One of my all time favorite meals, and last night I made it from scratch.
‘Etouffee’ means ‘smothered’, and today I’m gonna show you how to make this classic Cajun dish yourself.
If you’re not into crawfish, or can’t get any, you can use shrimp, or even chicken
You’ll need:
3/4 stick of butter
1/3 cup AP flour
1 large onion, diced
2 sticks celery, diced
1 red bell pepper, diced.
3 Tbs chopped garlic
1 cup andouille sausage, cubed
3 cups seafood (or chicken) stock
1 tsp liquid shrimp boil
Cajun seasoning (Tony Cachere’s)
1 lb peeled crawfish tails (or shrimp).
As in all good Cajun cooking, first, you make a roux.
Melt the butter in your cast iron skillet, and when it’s bubbling, stir in the flour.
Keep it moving in the pan until it turns a nice dark peanut butter color.
Add the onion, celery, bell pepper and andouille and cook until the veggies are soft.
Then, toss in the garlic and cook for a few more minutes.
Slowly, add the stock. Stir it in and bring to a boil, and reduce until it starts to thicken.
Add your crawfish (or shrimp) meat, Cajun seasoning to taste, and the liquid shrimp boil seasoning.
Cook until it’s thick.
Serve over white rice, garnish with chopped green onion and parsley.
Good eats, yall!