What is crawfish etouffee?

Cook the Cajun holy trinity in butter and thicken the stew with cornstarch. Add the crawfish, seasonings, and water, then simmer for 10 minutes. Serve over white rice.

Can you substitute shrimp for crawfish etouffee?

Substitute shrimp, pound-for-pound, for crawfish; it makes an excellent étouffée.

Where is the difference between gumbo and etouffee?

Gumbo is made with a roux of flour and oil, and etouffee is made from a butter sauce thickened with cornstarch or flour. There is a distinct difference in the taste. The gumbo has a rich, nutty, roux flavor, and the etouffee has a buttery taste. Both are served with rice.

Cajun Crawfish Etouffee Recipe: To Étouffée Is To Smother • Louisiana Woman Blog

Name: Cajun Crawfish Étouffée Recipe, To Etouffée Is To Smother
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 1 1/2 sticks (3/4 cup) of real salted butter; 2 cups chopped onion; 1/2 cup plus 1 Tablespoon chopped celery; 1/2 cup plus 1 Tablespoon chopped bell pepper; 2 large cloves of garlic, pressed; 1/3 cup cornstarch; 2 pounds fresh or frozen crawfish or shrimp (peeled and cleaned); 1 teaspoon salt; 1/4 teaspoon cayenne pepper, more or less; water; parsley, chopped; optional

Description

This smothered crawfish recipe in a buttery white sauce is flavored with the Cajun trinity and a kick of cayenne. The étouffée is served over rice and enjoyed as a favorite classic Southern Louisiana dish.

Ingredients

Units Scale

1 1/2 sticks (3/4 cup) of real salted butter
2 cups chopped onion
1/2 cup plus 1 tablespoon chopped celery
1/2 cup plus 1 tablespoon chopped bell pepper
2 large cloves of garlic, pressed
1/3 cup cornstarch
2 pounds fresh or frozen crawfish or shrimp (peeled and cleaned)
1 teaspoon salt
1/4 teaspoon cayenne pepper, more or less
water
parsley, chopped; optional

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Instructions

Melt butter in a heavy saucepan.
Add vegetables and cook on medium heat until onions are transparent, about 10-15 minutes.
Do not brown the vegetables.
Add cornstarch, and cook for 5 minutes, stirring often.
Before you add the crawfish, pass your hand through them, removing any pieces of shell or black veins.
Stir the shellfish into the cornstarch and vegetable mixture.
Add salt and pepper, stirring well, then add a little water, about .25 cup at a time, until it is the consistency of a thick gravy.
Adjust the heat to let simmer covered on medium to medium-low heat for 15 minutes, stirring occasionally.
Add a small amount of water if the gravy needs thinning.
Sprinkle with chopped parsley and stir.
Serve over cooked rice.

Notes

The amount of water added may vary each time you make this recipe, depending on the crawfish. Some have more water in them than others.
Substitute crawfish with shrimp for a shrimp etouffee dish.