Crawfish Étouffée

My dad frequently made etouffee when I was growing up, but he usually used shrimp. Both are delicious in this recipe and lend great seafood flavor. I love this served with a crusty loaf of French bread slathered in butter since it doubles as the perfect way to sop up the bits in the bottom of the bowl, if there are any left!

Crawfish Étouffée

• 1 ½ cups rice, uncooked
• 3 cups water
• 4 tablespoons butter
• 4 tablespoons flour
• ½ onion, diced
• ½ bell pepper, diced
• 2 celery ribs, diced
• 2 cloves garlic, minced (or ½ teaspoon garlic powder)
• Dash of salt and pepper
• 1 (14 oz.) can chicken stock or 1 3/4 cup prepared chicken bouillon
• 1 (8 oz.) can tomato sauce
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon Tony Chachere or other Cajun seasoning blend
• 1/4 teaspoon thyme
• Dash of cayenne pepper, optional for extra heat
• ½ (12 oz.) package crawfish tails, thawed
• ½ bunch green onions, thinly sliced
• ½ loaf French bread
• 4 tablespoons butter, at room temperature

1. Prep the ingredients: Because the roux can go quickly and needs undivided attention, it’s a good idea to go ahead and get out all of the ingredients needed and chop the onion, bell pepper, celery, and garlic. The rice may also be started at this point.

2. Make the roux: In a 2 quart pot, melt the butter. Sprinkle in the flour and stir constantly, scraping the bottom of the pot with a wooden spoon to make sure nothing burns on the bottom. Continue stirring until a light peanut butter color is achieved.

3. Finish the sauce: Once the roux is a nice light brown, add in the onion, bell pepper, celery, garlic, and a dash of salt and pepper, stirring regularly until the vegetables have softened. Stir in the chicken stock, tomato sauce, tomato paste, and seasonings. Cover and bring to a boil. Reduce to a simmer over low heat for 20 minutes, stirring every few minutes and thinning with a bit of water or broth, if necessary. Stir in the thawed crawfish tails and continue to cook for about 5 minutes until they are brought up to temperature. Serve over the rice with thinly sliced green onions.

4. Slice the bread: Cut the French bread into 1-inch thick slices and serve with butter alongside the etouffee.

Got extra French bread? Try out my recipe for Cinnamon Toast Casserole. It can be served as a dessert, similar to bread pudding, or as a sumptuous breakfast dish. The casserole can even be cooked and frozen for later use.