Makes 4 servings. Recipe is by Cynthia Nobles, who says, “Étouffée is the French word for smothered. And crawfish typifies Cajun food probably more than anything. Also, since butter was scarce in colonial Louisiana, cooks of the period would have made roux with hog lard or bear fat.”
4 tbls. butter
3 tbls. all-purpose flour
1 cup minced onion
1 cup chopped green bell pepper
1 stalk celery, chopped
2 cloves garlic, minced
2 cups seafood or chicken stock
1 tbl. tomato paste
1 tsp. salt
1/2 tsp. black pepper
Cayenne pepper to taste
1 lb. crawfish tails, with fat
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
Hot cooked rice for serving
1. In a large heavy skillet, melt butter over medium heat. Add flour. Stirring constantly, make a dark brown roux. This takes 4-5 minutes.
2. Remove skillet from fire and add onion, bell pepper, and celery and stir until roux stops sizzling. Stir in garlic.
3. Return skillet to fire and carefully add stock. Stir until well blended. Add tomato paste, salt, black pepper, and cayenne. Bring to a boil, lower to a simmer, and cook, uncovered, 10 minutes, stirring occasionally.
4. Stir in crawfish, with fat. Cover and simmer 5-10 minutes, depending on size of crawfish.
5. Stir in parsley and green onions. Serve hot over rice.
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