This etouffee is the delicious combo of buttery smokey roux, and that classic celery, onion, green bell pepper combo that marks great creole dishes. I don't know how exactly my mom started making this recipe, but it was definitely something we looked forward to a few times a year. I want to guess my mom got the recipe from some of my family (my uncle) who went to LSU for school. There are actually a lot of Vietnamese immigrants in Louisiana, most probably picked LA because they heard French was spoken there, like my uncle. How surprised they were when they got there and couldn't understand a lick of that weird french-creole languages. Haha. Anyway, this crawfish etouffee recipe is da bomb diggity. I usually double the recipe because it's usually not enough! The season mix is created first, and you use that season mix throughout the recipe. I copied this recipe from one of my mom's old recipe books that are literally falling apart and hand written, so I'm sorry if the directions are a little confusing!
- 2 tsp saslt
- 2 tsp ground cayenne red pepper
- 1 tsp white pepper
- 1 tsp black pepper
- 1 tsp dried sweet basil
- 1/4 c chopped onion
- 1/4 c chopped celery
- 1/4 c chopped green pepper
- 2/3 c vegetable oil
- 3/4 c flour
- Heat oil over high heat. Whisk in flour, stirring constantly until the roux is a dark red brown. Be careful not to burn! It can burn very quickly.
- Remove from heat and stir in vegetables and 1 tsp of the seasoning mix
- 3 c fish or chicken stock
- 2 sticks butter
- 2 lbs crawfish
- 1 c green onions
- Bring 2 cups of the stock to a boil in a large pot. Gradually add roux and whisk well
- Reduce heat and cook 2 more minutes
- In another large pan, melt 1 stick of butter and saute the crawfish. Add chopped green onions and remaining stick of butter and 1 c of stock, shaking pan instead of stirring and cook for 5 minutes
- Combine the sauteed crawfish/green onion mixture into the roux/stock mixture. Serve over rice and/or french bread.