Crawfish Etouffée
Got a craving for crawfish? My husband does. And this time of year when live crawfish are not running (out of season) one of the only ways to satisfy his craving is with frozen Louisiana crawfish tails. In New Orleans, frozen crawfish tails are a heavily relied upon convenience food. Many folks outside of Louisiana are unaware of this great product, but it’s available in the frozen seafood department of most supermarkets across the country.
Now as much as I love the usefulness of frozen crawfish tails, their taste and texture take a small but noticeable hit during the freezing process. I find them unappealing to eat on their own or in simply prepared recipes like salads and light pastas. They are perfect, however, in dishes that are smothered, sauced or stuffed. My Crawfish Etouffée, for instance, is a great dish for frozen crawfish tails. My rendition stays true to its roots with a homemade roux and seafood stock–two recurring and very important themes in South Louisiana cooking.
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Crawfish Etouffée Recipe
Seasoning Mix
1 bay leaf
1 tablespoon parsley flakes
2 1/2 teaspoons kosher salt
1 teaspoon dried basil leaves
1 teaspoon dried thyme leaves
1 teaspoon black pepper
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 cup canola oil
1/2 cup all purpose flour
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 bunch green onions, thinly sliced
2 garlic cloves, minced
3 cups seafood stock
1 stick butter
2 pounds frozen Louisiana crawfish tails, thawed and drained (but not rinsed)
Baked Rice, for serving
In a small bowl, thoroughly combine seasoning mix; set aside. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over high heat. Gradually add the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking until the roux is the color of peanut butter. Add the onions, celery, bell pepper and green onions. Cook, stirring constantly, until vegetables begin to soften, about 5 minutes. Add garlic; cook an additional 2 minutes. Remove from heat. In a large separate saucepan or Dutch oven, bring the stock to a boil. Gradually add the roux mixture to the boiling stock, whisking after each addition until dissolved. Return to a boil, stirring often. Reduce heat to low; cook 30 minutes, stirring frequently. During the last few minutes of cooking time, place the butter and crawfish tails in a microwave-safe dish. Cover loosely and microwave on high for 4 minutes, or until the butter is melted. Stir to combine. Gently fold warm crawfish mixture into stock mixture. Adjust seasonings if necessary. Serve immediately over Baked Rice with lots of French bread and hot sauce options. Makes 6-8 servings.
Genêt
