Cookin’ Louisiane – Crawfish Étouffée

Cookin Louisiane

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

Ingredients

● 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

Rice

  • 1 teaspoon of kosher salt
  • 1 cup white rice

Directions

  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.

Copyright 2021 Nexstar Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Latest BRProud Articles

More Local News

Stay up to date with the latest news by downloading the BRProud App from the App Store or Google Play.

About Jay Ducote

Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality, chef and hugger. He finished runner-up on Season 11 of the hit reality competition show Food Network Star, and had a pilot for his show "Deep Fried America" air on the Travel Channel.

The Bite and Booze Radio Show, produced and hosted by Ducote since 2011, won a Taste Award for best food or drink radio broadcast in the country and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters.

Jay has his own Jay D’s product line featuring his Louisiana Barbecue Sauce, Louisiana Molasses Mustard, Spicy & Sweet Barbecue Rub, Jay D's Blanc du Bois, a collaboration with West Monroe's Landry Vineyards, and Jay D's Single Origin Coffee. In early 2018 Jay will launch his first restaurant concept, Gov't Taco, inside White Star Market in Baton Rouge.

Jay's mission is to share and expand on the conversation of Louisiana cuisine and to celebrate the culinary culture of communities he visits. For more about Jay, visit his website https://www.jayducote.com

Trending Stories