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    • Crayfish Etouffee

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr
    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

    • Crayfish Etouffee: Step-by-Step Method
    • Measure and set out all prepared ingredients for streamlined cooking.
    • Place butter in a large, heavy-bottomed pan over medium heat.
    • Once butter is melted and foaming, add the flour to the pan.
    • Stir continuously to create a smooth roux, cooking until golden blonde and nutty (about 4-5 minutes).
    • In a separate bowl, combine chopped onion, celery, and bell pepper.
    • Add chopped onion, celery, and bell pepper to the roux and sauté until softened (5-7 minutes).
    • Add minced garlic and cook for 1 additional minute, stirring well.
    • Sprinkle in dried thyme, cayenne pepper, paprika, salt, black pepper, and bay leaves, stirring to bloom the spices.
    • In a small saucepan, gently heat fish or chicken stock until warm.
    • Gradually add the stock to the pan, stirring constantly to avoid lumps and ensure a smooth consistency.
    • Pour in the white wine and stir, letting the mixture simmer for 2-3 minutes to cook off the alcohol.
    • Gently fold in the peeled and deveined crayfish tails, ensuring even distribution in the sauce.
    • Lower the heat, letting the crayfish simmer gently for 5-8 minutes until just cooked through and tender.
    • Remove bay leaves from the pan and discard.
    • Stir in lemon juice, chopped parsley, and chopped chives off the heat for fresh flavor and color.
    • Taste and adjust seasoning if needed.
    • Prepare hot cooked rice for serving, molded or spooned into bowls or plates.
    • Ladle crayfish étouffée generously over the rice, ensuring a balance of sauce and crayfish.
    • Garnish with extra parsley and chives, if desired, for a vibrant finish.
    • Serve immediately while hot, with lemon wedges on the side if preferred.