Crawfish Etouffee

As mentioned before, we attended a cooking class in New Orleans. Sondra gave us this recipe and I wanted to share it with you.

I have to be honest. Don loved it, but  I don’t care for the taste of crawfish (poor man’s lobster or in the South they are  known as ‘mud bugs’ ). In Canada, at least at this end of the country, you can’t buy crawfish as far as  I am aware. In this case, use large shrimp.

  • 1 cup flour
  • 1 cup oil
  • 4 cups finely chopped onions
  • 2 cups celery, peeled and chopped
  • 1 cup green pepper, chopped
  • 1 tbsp. chopped garlic
  • 2 cups chicken stock
  • 2 lbs (2 1/2 lbs) large shrimp crawfish)
  • 2 tsp. Joe’s Stuff seasoning blend (salt, pepper and paprika) to taste
  • a touch of crab boil (if you can find it)
  • Enough white rice for each person served (this will serve 8 or dinner twice)

Add flour to hot oil to make a dark  chocolate coloured roux, stirring constantly. (remember, turn off the tv, unplug the phone type of concentration). Add seasoning to the mix to blend, along with the onions, celery, green pepper and garlic.

In another pot with piping hot chicken stock, stir in the roux GRADUALLY, until well blended. Cook for 20 minutes over medium heat.

Add the shrimp and cook an additional 5 minutes, if desired, add chopped parsley before serving.

This is always served over plain white rice. Try it….With shrimp, it is delicious. Honest!


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