Etouffe is a popular Cajun dish of thick, spicy stew of crayfish and vegetables served over white rice. It's rich, deep color and flavor come from the dark brown roux on which it's based. The work 'etouffe' comes from the French 'ettouffe's, "to smother" or "to suffocate."
Ingredients for Crawfish Etouffee:
- 3 sticks of salted butter
- 1 cup flour
- 4 cups of chopped onion
- 1/3 cup chopped bell pepper
- 1/3 cup chopped celery
- 1/3 cup chopped scallion (white part)
- 1/4 cup minced garlic
- 2 lbs. crawfish tail meat
- 1 1/4 tsp black pepper
- 1 tsp. cayenne pepper
- 1/4 tsp. cumin
- 2 tbl. salt
- 1 tbl. lemon juice
- 1/2 cup scallion taps (chopped, green part only)
- 1/4 cup parsley
- 5 to 6 cups of cold water
- Melt butter over low heat. Gradually add flour until a medium brown roux is formed about 15-20 minutes.
- Quickly add onioin, green pepper, celery and minced garlic and cook about 20 minutes.
- Add crawfish and the remaining ingredients (excluding water) and mix well.
- Add water, mix well and bring to a boil.
- Reduce heat and simmer for approximately 20 minutes.
- Cool and place in small containers and freeze.