Etouffee with crayfish
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Etouffee is a classic Creole vegetable stew with crayfish tails in a rich, velvety sauce. Start with a roux made with butter and flour, and gradually add the remaining ingredients: vegetables, spices, and finally, crayfish tails with fresh herbs. The vegetable base consists of fresh tomatoes and the "holy trinity" of Creole cuisine—green bell peppers, celery, and onions. Together with the spices, they give the sauce a unique flavor. Etouffee is traditionally served with boiled white rice, but you can simply enjoy it with fresh crusty white bread in the sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg crayfish tails, with fat
- 6 cloves garlic, crushed
- 2 bay leaves
- 2 sprigs of fresh thyme
- 2.5 cups fish or shrimp broth
- 1 cup tomatoes, seeded, peeled and diced
- 1.5 tsp salt
- 0.5 tsp red pepper flakes
- Hot pepper sauce
- 2 tsp Worcestershire sauce
- Juice of half a lemon
- 1 cup chopped green onions
- 1/4 cup chopped parsley
- Boiled white rice for serving
- 90 g butter
- 4 tbsp flour
- 2 cups chopped onion
- 0.5 cup chopped celery
- 0.5 cup chopped sweet pepper
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Recipes with similar ingredients: tomatoes, sweet pepper, celery, green onions, lemon juice, Worcestershire sauce, red pepper flakes, bay leaf, thyme
Cooking the dish according to the recipe:
- In a large, heavy-bottomed saucepan, melt 4 tablespoons of butter and whisk in the flour. Continue cooking, stirring constantly, until the roux turns the color of peanut butter.
- Add the onion, celery, bell pepper, garlic, bay leaf, and thyme and cook until the vegetables are tender, about 6-8 minutes. Add the broth, tomatoes, salt, red pepper flakes, hot sauce, and Worcestershire sauce and bring to a simmer.
- Skim off any fat from the surface of the broth, reduce heat and simmer uncovered, stirring occasionally, for 30 minutes.
- Add the crayfish tails with their fat, lemon juice, green onions, and parsley and cook, stirring occasionally, for 15-20 minutes. Add the remaining butter and mix well. Taste and season with salt and pepper if needed. Serve with hot rice.
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