Crawfish Etouffee

Cajun French: l’écrevisse (l’ā-krū-vees) – crawfish

 

An etouffee is a spicy Cajun stew made from a roux and is soooo good!

The word Etouffee comes from the French word etouffer which means to smother.

Having a pound of Louisiana crawfish and not having made etouffee in a while, we decided to make a homemade roux and etouffee.  An etouffee is served over rice and we use a Cajun jasmine rice.

Mais C’est Bon!

Enjoy!!

Crawfish Etouffee

• 1 red bell pepper
• 1 sm onion
• 4 cloves garlic
• ¼ cup parsley
• 5 Tbl flour
• 5 Tbl Olive Oil
• 2 cups homemade broth or 1 14.5 oz can Chicken Broth
• Salt
• Cayenne
• 1 pound Louisiana Crawfish

Chop bell pepper, onion, and garlic.  Set aside.

Make roux with the flour and oil.  Cook in heavy pot over medium high heat stirring constantly until roux is dark brown.

Place chopped vegetables in roux and coat vegetables.

Stir in broth.  Season with salt and cayenne.  Simmer for 30 minutes.

Place crawfish in mixture and heat.

Serve over cooked rice.

Have a side of toasted garlic bread.