Crawfish Etouffee
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,...
This quick and easy recipe from Chef Skylar Bush is a nod to his love of New Orleans. The perfect acompaniemant to Crawfish Ettouffee and Stewed Tomatoes and Okra.
Ingredients
- 1/4 cup oil
- 1 cup minced green bell pepper
- 1/4 cup dill, chopped
- 2 cups uncooked long grain or jasmine rice
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon paprika
- 1 teaspoon sea salt
- 2 cups seafood or chicken stock
- 1 cup chopped green onion, tops and bottoms + extra for garnish
- 1/2 cup parsley, minced + extra for garnish
Preparation
- Combine all ingredients into a rice cooker or heavy- bottomed pot. Follow your rice cooker instructions. Or if using a saucepan, bring to a boil, reduce heat, cover and cook 30 minutes, or until rice is done. Toss with additional fresh herbs.
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