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Étouffée (pronounced ay-too-fay) comes from the French word “to smother.” It’s basically a thick stew served over rice with plenty of crawfish and Creole seasonings. Unlike gumbo which is made with a brown roux, étouffée calls for a blonde roux at the beginning stages of caramelization.
The New Orleans School of Cooking's Crawfish Ètouffée recipe calls for Joe's StuffTM. You can buy it, their cookbooks and other products at their online store.
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- 2 cups stock (crawfish, seafood, clam or chicken)
- 2 ½ sticks butter, divided
- 1 cup onions, finely chopped
- 1 cup red or green bell peppers, finely chopped
- 1 heaping tsp. tomato paste
- 6-8 toes (cloves) garlic, finely chopped
- ½ cup all-purpose flour
- 2 pounds crawfish tail meat (use Louisiana if possible; Spanish is okay, but never Chinese!)
- 2 Tbsp. Joe’s StuffTM seasoning
- Pinch cayenne (you can always add more)
- ½ bunch parsley, finely chopped
- ½ stick butter cut into pats for the creaming of the gravy
- ½ bunch green onions, finely chopped
- Rice for serving
- In a saucepan, heat stock on medium heat. Keep warm.
- In a Dutch oven, melt one stick of butter on a medium heat.
- Sauté the onions and bell pepper until onions are transparent, about 5-8 minutes.
- Add the tomato paste and garlic. Cook for five minutes then reduce heat to keep warm.
- In a large skillet, melt another stick of butter for the roux. Add the flour and whisk continuously on medium fire until a medium brown color. Immediately add the roux to the vegetable mixture.
- Slowly add the warm stock and blend. Boil gently until the gravy begins to thicken. Add the crawfish tail meat, Joe’s StuffTM seasoning, cayenne and parsley. Heat for 5 minutes and adjust seasoning if necessary.
- Turn off the heat and begin to cream the gravy by adding the remaining half stick of butter, 1 pat of butter at a time to the gravy whisking so the butter will melt. When a pat is almost melted, add another. This gives a beautiful glossy appearance to the gravy.
Hint: Serve over rice and sprinkle with a few green onions for garnish.