Classic Crawfish Etouffee!

Traditionally there is absolutely no cream added to Crawfish Etouffee, but there are several different ways to make it.  I personally prefer the cream because it adds a lighter yet richer flavor for me that soothes the hick-ups in all the Cajun spices.  Now don’t get me wrong, I love spicy food as much as the next guy.  I’m just saying that adding cream to a french originated Cajun recipe, developed there in good ol’ New Orleans by those wonderful locals, isn’t exactly a fauxpas!  As long as you stick to the basics and keep the bulk of the recipe the way it was originally intended, then I don’t think we’re breaking any rules.  As long as it tastes great, what rules are we really breaking anyway?

The main thing you need to understand is that this Crawfish Etouffee recipe generally starts out with a French style Mirepoix.  Basically, you combine and add chopped Celery, Onion and Carrots but in this recipe, we will not be adding any Carrots.  Instead we will be using Celery, Onion, Garlic and Bell Pepper.  Using these ingredients with a few Cajun spices and some classic Creole Seasoning, we will be well on our way to making one of the best Crawfish Etouffee Dinners you have ever had the pleasure to plate with rice!

Crawfish Etouffee Ingredients:

2 cups dry rice (follow cooking instructions)

1/4 stick Butter
1/2 cup Roux
5 Chopped Garlic Cloves
1/2 Chopped Onion
1 Chopped Celery Stock
1 chopped Bell Pepper
1 tsp Creole Seasoning
1/2 tsp Cajun Spice
4 Bay Leaves
1 tsp Italian Seasoning
2 tbsp Worcestershire
1 tsp Sriracha
1 bottle Clam Juice
2 cups Chicken Broth
1 cup Whipping Cream
1 lbs Crawfish Tail Meat

To make Crawfish Etouffee, saute the Mirepoix and add a shake of the Creole and Cajun Seasoning.  Add the Roux and stir thoroughly.  Once it’s combined turn heat to high, then add the Oyster Juice or Shrimp Stalk.  Stir until it’s Pasty, then add the Chicken Broth and stir.  Now add the Worcestershire, Hot Sauce (Sriracha or Louisiana), Cajun and Creole Seasoning and bring to a boil.  Add the cream and Italian Seasoning and bring it back to a boil.  Season the Crawfish in a separate bowl with Creole Seasoning, then add the Crawfish to the Etouffee and reduce heat to a simmer for 5 to 10 minutes.  Serve Crawfish Etouffee over rice and garnish with some Scallions.