This recipe was demonstrated as part of our Cajun Cooking Class in March 2022 with Chef Skylar Bush. It’s adapted from Paul Prudhomme’s infamous cookbook. Etouffee is synonymous with “smothering,” a technique used in many Cajun dishes. It means to cook meats and/or vegetables in a flavorful stock, covered until a rich gravy is formed and the food is cooked through and tender. Shrimp works great in place of the crawfish too.
1. Melt 4 tablespoons butter in a large cast iron skillet. Add onions, celery, bell pepper, and 1 tablespoon Cajun/Creole seasoning and sauté until translucent. Add crawfish tail meat and remaining Cajun/Creole seasoning and sauté until the tails let off some of their liquid. Cook 3-5 minutes more. Add flour, stirring constantly about 5 minutes to make a blonde roux.
2. Stir in a small amount of stock, until a paste is formed. Add remaining stock gradually; whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock to get the right thickness, but the end result should be the consistency of a gravy.
3. Add garlic, thyme, Worcestershire, hot sauce, and a little salt and pepper. Cover and simmer 20-30 minutes. Add green onions and parsley, reserving some for garnish, and simmer 5-10 minutes more.
4. Stir in remaining butter and lemon juice. Adjust seasonings to taste. Serve piping hot over cooked rice.
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