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    • Crayfish Etouffee

    Mark Sharron
    Medium difficulty
    45 minutes
    2-4
    Amount Per Serving: Calories 250; Fat 11g; Carbs 18g; Protein 16g
    Crayfish Etouffee is a classic Louisiana dish that is sure to please! This flavorful dish combines crayfish tails, vegetables, and spices to create a delicious and hearty meal. Etouffee is a French term meaning "to smother", and this dish is traditionally served over hot cooked rice. This recipe is easy to make and can be tweaked to your taste. Whether you're looking for a comforting weeknight meal or a dish to impress your guests, Crayfish Etouffee will surely hit the spot.  
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    Ingredients

    • 1/4 cup butter
    • 1/4 cup all-purpose flour
    • 2 cups finely chopped onion
    • 1 cup finely chopped celery
    • 1/2 cup finely chopped bell pepper
    • 2 cloves garlic, minced
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon paprika
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 cups fish stock or chicken stock
    • 2 pounds peeled and deveined crayfish tails
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh chives
    • 1/4 cup dry white wine
    • 3 tablespoons fresh lemon juice
    • Hot cooked rice, for serving

    Method

    • Melt the butter in a large pot over medium heat to make Crayfish Etouffee.
    • Once melted, add the flour and stir until it forms a thick paste.
    • Add the onion, celery, bell pepper, garlic, bay leaves, thyme, cayenne pepper, paprika, salt, and pepper and cook for about 5 minutes, stirring occasionally.
    • Next, add fish or chicken stock, crayfish tails, parsley, chives, and wine. 
    • Bring to a boil, reduce the heat to low, and simmer for about 20 minutes, stirring occasionally.
    • Finally, add the lemon juice and season with additional salt and pepper to taste. 
    • Serve over hot cooked rice.
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