Chef Jay Ducote makes a Louisiana staple, crawfish etouffee.]


● 1/2 stick unsalted butter
● ¼ cup canola oil
● 1/2 cup all-purpose flour
● 5 cloves garlic, minced
● 3 stalks celery, diced
● 1 yellow onion, diced
● 1 green bell pepper, diced
● 2 cups seafood stock
● 3 tablespoons chopped fresh parsley
● 3 tablespoons tomato paste
● 1 teaspoon chopped fresh thyme
● 2 bay leaves
● Cayenne, as needed
● Smoked paprika, as needed
● Kosher salt and freshly ground black pepper
● Kosher salt and freshly ground black pepper
● 1 pound crawfish tails


  • 1 teaspoon of kosher salt
  • 1 cup white rice


  1. For the crawfish etouffee: First, you make a roux. In a Dutch oven, add the butter over medium-high heat and melt. Add the flour and whisk until combined and there are no lumps in the flour. Continue to stir with a wooden spoon until the butter and flour mixture browns to the color of a shopping bag, 10 to 15 minutes. Make sure to stir continuously and do not allow the mixture to burn. If you notice little black specks, discard the roux and start over.
  2. Once the roux is sufficiently dark, add the garlic, celery, onion and bell pepper and stir. Cook for 5 minutes, then add the seafood stock and bring to a simmer. Add the parsley, tomato paste, thyme, bay leaves and some cayenne, paprika, salt and pepper. Stir and continue to simmer for another 10 minutes. Add the crawfish tails and simmer for another 10 minutes.
  3. Taste for seasoning and adjust if necessary. Remove the bay leaves before serving.
  4. For the rice: Over medium-high heat, bring 2 cups of water to a boil with the salt. Add the rice and return to a boil with a lid. Reduce to a simmer, keep covered and simmer until the rice is fully cooked, about 20 minutes. Reserve for serving.