4 servings
YouTube instructional video is at the bottom.
What you’ll need
1 Pound of Louisiana Crawfish tails
1 to 2 Pounds fresh boiled Louisiana Crawfish
All Purpose Flour
Vegetable Oil
Salted or Unsalted butter
1 Loaf french bread (If making Garlic Bread
Seasonings
1 Yellow Onion
2 ribs Celery
Green Bell Pepper
Fresh Parsley
Garlic
Tony Chachere’s Creole Seasoning
Chef Paul Prudhommes Seafood Magic
Optional Ingredients
Bay Leaves
Cayenne Pepper
14 oz can Diced Tomatoes
Preparation of ingredients
Step 1- Chop 1 Yellow Onion, 2 ribs Celery, 1 Green Bell Pepper, Fresh Parsley and 4 cloves garlic (reserve 2 cloves if making garlic bread)
Step 2- Separate the tail from each individual crawfish. Peel shell off of crawfish tail. Place crawfish heads and shells into a bowl. Place crawfish tail in a separate bowl.
Making the Crawfish stock
Step 3- Add 2 quarts water, 1/2 teaspoon of Tony Chachere’s creole seasoning and 1/2 teaspoon of chef Paul Prudhomes seafood magic. Stir all ingredients together.
Step 4- Add Crawfish heads and shells. Stir and cover with lid. Let simmer for 1 hour.
Step 5- Drain Crawfish stock into a mesh strainer with a medium sized bowl placed underneath it. Taste tests the stock to see if it is at your desired flavor. Note- By the boil crawfish having plenty of flavor and spiciness to it, we won’t be adding many seasonings to this recipe.
Making the Roux
Step 6-In a cast iron skillet add 1/4 Cup vegetable oil. Let get hot for 2 minutes.
Step 7- Add 1/4 Cup of flour. Stir mixture for 4 to 5 minutes or until it reaches a peanut butter color. Once it reaches a peanut butter like color turn your fire off and continue to stir for 5 additional minutes. Remember the roux is still very hot and as you continue to stir your roux will turn a shade darker than a peanut butter brown color. Once done let roux cool completely. Roux cooking times can vary depending on your stove.
Making your crawfish etouffee
Preheat fire to medium high heat
Step 8-Add 3/4 Cup of chopped Yellow Onion, 3/4 Cup chopped Celery, 3/4 Cup chopped bell pepper and 2 cloves of chopped garlic. Stir and ingredients together and let sauté for 10 minutes.
Step 9- Add your roux and stir all ingredients together.
Step 10- Add 1 Cup of crawfish stock. Stir all ingredients together. Let sit for 1 minute. This will allow the stock and the roux to come together.
Step 11-Add 2 Cups of Crawfish stock and stir. Add 1/2 teaspoon of Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul Prudhomme’s seafood magic, and 2 tablespoons of chopped parsley. stir
If you are adding the optional ingredients add 1 teaspoon cayenne pepper, 2 bay leaves and 14 oz of diced tomatoes. Stir
Also, if you are just only using water instead of making the crawfish stock then you will add 2 teaspoons of each seasoning.
Step 12- Cover with lid and let simmer for 10 minutes.
After 10 minutes, Turn fire down from medium high to medium low heat
Step 13- Add Crawfish tails. Cover with lid and let simmer for 10 to 15 minutes
Making the garlic bread
Preheat oven to 425 degrees
Step 14- Cut loaf of French bread into large thick slices. Place neatly onto your baking pan. You should have 8 individual slices once done cutting.
Step 15- Add 2 cloves of chopped garlic and 4 tablespoons of melted salted or unsalted butter into a food processor. Blend for 1 minute.
Step 16- Brush garlic butter onto each slice of French bread. LIGHTLY sprinkle parsley on top of each individual slice of French bread.
Step 17- Place into a preheated 425-degree oven for 10 minutes. After 10 minutes remove garlic bread out of oven. Serve warm.
Serve your Crawfish Etouffee warm with a slice of garlic bread on the side. Enjoy!
YouTube instructional video
