2020 has been a full-blown ‘Etouffee’ year. Since Crawfish Etoufee equates to comfort in our house, we have decided to rename 2020 to this.
If we have ever needed comfort, this has been the year. From pandemics, to job losses, drops in income, and other catastrophes, it just seems like this world has gone crazy.
When things go bad, we reach for our own brand of comfort. Some head to a loved one, some to Grandma’s apron, and others to forget about the problems through a passion, such as a craft or work.
For us, we look for something that will take us away from our troubles, at least momentarily. We count our blessings.
And there is no easier way to count blessings than when taking a deep breath of the aroma of Crawfish Etouffee on the stove.
Are you ready to cook away all the problems of 2020, a bad day at work, or anything else that is wreaking havoc in your world?
Then grab your cast iron pan, a big spoon and start cooking up some delicious comfort food!
Just so you know: This post contains affiliate links; if you click on a link and make a purchase I might make a small commission, but it does not affect the price you pay!
- ¾ Vegetable Oil
- ½ cup Flour
- 2 medium Onions, chopped
- 3 ribs Celery, chopped
- 5 cloves Garlic, finely minced
- 2 Bell peppers, chopped
- ¼ cup Butter
- 1 T. Tomato paste
- 16 oz. Chicken broth
- 1 – 2 cups Water
- 2 – chicken-flavored Boullon cubes, dissolved in 1 cup water
- 1 T. Tony Chachere’s
- 1—1-1/2 t. Black Pepper
- 1 t. Louisiana Hot Sauce (or Tabasco)
- 2 pkgs. (or 2 pounds cooked) Crawfish
Pour oil into a cast-iron Dutch oven. When heated (not smoking), sprinkle flour over the top and incorporate into the oil until smooth.
Cook until the color of peanut butter. In a separate pan, saute vegetables until tender. When roux is ready, add vegetables, and blend well. Add butter, tomato paste and broth; mix well.
Add chicken broth, water, seasonings and crawfish. Mix well. Cook for approximately 30 minutes to an hour until the Etouffee reaches a slightly medium thickness. Serve over rice.
A Couple of Tips:
There are several ways to find crawfish. Around here, folks love a heavy rain. That usually means there are crawfish that start coming up in ditches.
It is a normal site to see crawfish nets sunk into standing water, (with a little raw chicken to use as bait).
You can also purchase them pre-cooked from seafood shops and other vendors. These you will have to peel yourself. Just make sure to save all those shells to make a delicious seafood broth for later.
A third way is to buy them shelled and frozen from the grocery store. HOWEVER! Let me just warn you. Crawfish from Lousiana is the absolute best, in flavor and care in packaging.
If you cannot find Louisiana crawfish, your second best bet is with the United States as the country of origin.
Beware of any crawfish where the country of origin is overseas. This is usually…how shall I say it politely…. less than tasty. We learned the hard way not to trust it.
Tony’s & Hot Sauce
As far as the spices go, we have tried other spice blends but haven’t found any that work as well as Tony Chachere’s.
We have discovered, though, that it is difficult to find outside of southern states. If you are questioning ordering it, I promise. You will love it, and soon find yourself using it for other meals.
The same goes with Hot Sauce. We have narrowed our own choice down to two – Louisiana Hot Sauce, with Tobasco being a close second place!