A lighter-colored roux or blonde roux as it is known is not right for etouffee, it will just taste like a thick crawfish soup. On the other hand, if you leave the roux unattended, it might turn dark and even burn. Please do not use a burnt roux, as it will make the etouffee bitter and inedible.
Just dump the entire thing, and start with a fresh roux. I did burn my roux the first time, I simply tossed it out and started afresh. If you want to make it easier, simply buy the bottled roux and use that instead. Seasoning: Since I used crawfish meat from a leftover boil, I reduced the seasoning because it was well seasoned. Make a Creole version: The cajun version does not include tomatoes, but if you like, you can make a Creole version by adding tomatoes.
Add 1- Make-ahead: Etouffee tastes even better the next day as the flavors have time to meld and mingle. Cook, stirring continuously until the roux reaches a peanut brown or caramel color. It took me about 11 minutes. Switch off the heat, and continue whisking until it turns a shade darker. Set it aside. Cook until the vegetables soften. Then add the remaining 1 cup of stock and mix well. Mix well, cover with a lid and simmer for minutes, stirring occasionally in between.
Note: If using regular Cajun or Creole seasoning, hold off the salt, since these already contain salt, taste and adjust in the end. Add 12 to 16 oz of crawfish tail meat, mix well, cover, and simmer over low heat for about 5 minutes. Do not overcook the crawfish. You can add the entire 16 oz packet of frozen and thawed crawfish tail meat.
Check for seasonings, adjust with salt if required. Sprinkle parsley and mix well. Serve with steamed rice, sprinkle some more chopped parsley, and scallion greens. Add a few dashes of hot sauce. Skip the additional salt in the recipe.
Adjust with more salt if needed in the last step. Traditionally, etouffee is served around a mound of steamed rice. The rice is tightly packed in a bowl and inverted onto a shallow bowl. Serve a fresh salad and some crusty bread, cornbread, or garlic bread on the side for a complete, wholesome, and hearty meal.
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, remove it from the fridge at least 30 minutes before serving. Transfer to a skillet, add a splash of stock if it looks too thick. Warm on low heat just until heated through.
Yes, you can freeze etouffee to enjoy it at a later time. Once the etouffee cools down completely, transfer it into a freezer-safe, airtight container, leaving an inch of headspace or into a freezer bag, and squeeze out all the air. Label and freeze up to months. Thaw overnight in the fridge, remove from the fridge at least 30 minutes before serving. Transfer to a skillet, if it is too thick, add a splash of stock and warm on low heat just until heated through.
Your reviews help others know the recipe better too. It's loaded with addictive and bold flavors and is both smoky and savory. Etoufee is a popular dish found in both Cajun and Creole cuisine. It's usually made of shellfish that is simmered in a dark sauce made of roux Cajun or Creole seasoning, the Holy Trinity onion, celery, and bell pepper and is served over rice. Jump to: What is Etouffee? In today's post, I will show you how to make the etouffee using crawfish, but other shellfish like shrimp will work as well.
This crawfish etouffee uses tomato as one of the ingredients to add an extra layer of flavor and color. Similar to French Cuisine, this etouffee involves steps and techniques to produce the best results for each and every ingredient. The cooking steps and techniques have a purpose, and therefore takes some patience to perfect. Don't worry, nothing is complicated about this dish and the cooking steps are very easy to follow. This crawfish etouffee is made of crawfish tail meat, onion, garlic, green bell pepper, celery, bay leaf, butter, flour, Worcestershire sauce, Louisana hot sauce, creole seasoning, thyme, paprika, green onion, tomato sauce, and low-sodium broth.
Crawfish: You can use fresh or frozen crawfish tails. If you are using frozen, thaw them first before cooking. It consists of onion, green bell pepper, and celery. Worcestershire sauce: You can use Worcestershire sauce or low-sodium soy sauce to add an umami flavor to the etouffee.
Soy sauce may not be the common ingredient used in etouffee but it works well in this recipe. Surprisingly, I thought it tastes better than Worcestershire. Creole seasoning. If you can't find it, you can use store-bought or homemade cajun seasoning as an alternative ingredient. A good etouffee starts with a good roux. Roux is a thickening agent for sauce and is also used to flavor Gumbo, soups, stews, and sauces. Roux is made of flour and fat that is cooked together for a few minutes until it turns dark and develops a nutty flavor.
It's very important to keep stirring the mixture during the process to avoid burning. Place the leftover crawfish etouffee in an airtight container. Properly stored, the leftover will last up to 2 days in the fridge or up to 3 months in the freezer. You can reheat in the microwave or on the stove over medium heat, stirring occasionally, until hot.
For Kerms, the water is supposed to be for the rice. Not the etouffee. I think that was your mistake. Read More. Most helpful critical review Kerms. Rating: 2 stars. I tried to make this etouffee and it was a disaster! I think the measurements might be wrong. The recipe only calls for a couple of tablespoons of tomato sauce. Within 6 cups of water, that doesn't do anything. Maybe its supposed to be tomato paste? I'm not sure what I did wrong, but I basically ended up with melted butter floating on top of slightly tinted water.
I ended up having to throw the whole thing out. It was very disappointing because all the shrimp I didn't have crawfish was wasted. Maybe I did something wrong, if so please tell me! I was so excited when I read the other reviews. Mine just didn't turn out anything like it. Reviews: Most Helpful.
Alice Yuko Shikina. Rating: 4 stars. Super easy! I am from Louisiana and agree with other reviews My entire family enjoys this recipe! I am from Louisiana, born and raised, and as Cajun as it gets. This is how we make crawfish etouffee. Everybody's recipe is a little different.
Most Cajuns put the "Trinity" in their etouffee. The Trinity is a compliment of seasonings that go together very well- bellpepper, celery, and onion. My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Great recipe. Bon appetite! Rating: 3 stars. Way too bland.
This was very tasty but I made a few modifications.
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