Supreme Crawfish Étouffée
Recipe from George Graham
- 1 pound unsalted butter
- 2 cups diced yellow onion
- 1 cup diced green bell pepper
- 1 cup diced celery
- 1 tablespoon minced garlic
- 1 (8-ounce) package Crawfish Puree, optional (see Notes)
- 1 teaspoon cayenne pepper
- 2 pounds Louisiana crawfish tail meat
- 2 tablespoons all-purpose flour
- 1 cup crawfish stock or seafood stock
- Kosher salt and freshly ground black pepper
- Dash of hot sauce
- ¼ cup chopped flat-leaf parsley
- 1 cup diced green onion tops
- 4 cups cooked Louisiana long-grain white rice, such as Supreme
1.In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic along with the puree (if using). Lower the heat to simmer and stir to combine. Season the mixture with cayenne and add the crawfish tail meat stirring to combine.
2.Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. Add some of the stock and continuing stirring until it begins to thicken. Add more stock until you get a stew-like thickness.
3.Season to taste with salt, pepper, and hot sauce. Serve over a mound of white rice garnished with chopped parsley and green onion tops.
It is best to peel your own, but packaged tail meat is a huge time saver and works just fine. If you use the packaged, be sure to add a little water to the fat inside to get all the flavor out. Make a crawfish stock with leftover heads and shells; just rinse off any seasoning and boil them for 30 minutes and strain. A good shrimp stock can be made using dried shrimp (look for them in any Asian market) boiled in water and strained. Crawfish Puree is an optional ingredient that can be found in South Louisiana but virtually impossible elsewhere. Look for it at Cajungrocer.com or leave it out of the dish.