Louisiana Crawfish Étouffée
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g cooked crawfish tails (or king prawns), with fat
- • 1/2 cup unsalted butter
- • 1/3 cup plain flour (blonde roux)
- • 1 large onion, finely diced
- • 1 green bell pepper, finely diced
- • 2 ribs celery, finely diced
- • 4 garlic cloves, minced
- • 2 cups seafood stock
- • 1 tbsp tomato paste
- • 1 tsp Cajun seasoning blend
- • 1/2 tsp cayenne pepper
- • 1 tsp Worcestershire sauce
- • 1/2 cup chopped spring onions
- • 1/4 cup fresh flat-leaf parsley, chopped
- • 1 tsp salt
- • Steamed white rice, to serve
Preparation Steps
Melt butter in a wide Dutch oven over medium heat; whisk in flour and cook for 8-10 minutes until peanut butter coloured.
Add diced onion, bell pepper, and celery; cook for 8 minutes until softened and translucent, then add minced garlic and tomato paste for 2 minutes.
Gradually pour in seafood stock, Cajun seasoning, Worcestershire sauce, cayenne, and salt, whisking until smooth; simmer on low for 20 minutes until velvety.
Stir in crawfish tails (and their rich yellow fat) and simmer gently for 6-8 minutes until heated through (do not overcook).
Fold in chopped spring onions and fresh parsley; adjust seasoning with lemon juice and hot sauce.
Serve immediately mounded around a timbale of fluffy white rice.