Ready to make Louisiana crawfish etouffee – the quintessential of New Orlean. Come and join me to explore the most delectable dish this summer!
What is Louisiana Crawfish Etouffee and Its Origins?
You gotta try Louisiana crawfish etouffee – a very comforting food that originates from the 18th century in the Southern region of the States. The dish belongs to Cajun cuisine because it’s a unique combination of Native American, French, and African food.
The word “etouffee” means “smothered”; it’s a French term for a specific cooking technique.
The classic Louisiana crawfish etouffee has a super rich and distinctive taste with many layers of characteristic flavors from fresh ingredients and pungent spices.
The texture of the food is thick and saucy as a stew, which goes perfectly with plain rice or noodle.
After every bite of savory crawfish etouffee, you will be impressed, and it will stay deep in your heart. What a satisfying feeling, right?
What is the difference between Cajun and Creole etouffee?
A lot of people have mistaken the Louisiana crawfish etouffee (Cajun) for Creole etouffee. The main difference between the two dishes is that the Creole etouffee uses all-purpose flour and butter to make a traditional French-style roux, while Cajun etouffee uses oil and lard (animal fat) to make its roux.
Another element to distinguish between them is that the Creole version is less spicy and more herbaceous, while the Cajun one is spicier because of all the strong peppers and ground spices.
Why You’ll Love Louisiana Crawfish Etouffee
To fully enjoy Louisiana crawfish etouffee, we gotta break down each layer of flavor. The first comes from the roux, which tastes buttery and nutty.
Next, we can feel the deep savoriness of the crawfish and the stock.
Then comes the most remarkable umami flavor from cajun seasoning as well as other strong spices such as garlic, paprika, cayenne, etc.. will hit you and linger in your mouth for a very long.
Last but not least is the incredible aroma of the dish itself and the garnishing herbs, which add another level of goodness. Everything leaves such a splendid and unique after-taste that nothing else can compare.
A Perfect Louisiana Crawfish Etouffee’s Consistency?
The perfect consistency of Louisiana crawfish etouffee should be at medium thickness – thicker than a soup but thinner than a gravy. The closest thing I can think of with a similar consistency is the Japanese curry. That way, when you serve it with rice, it’s balanced and becomes a harmonious dish altogether.
What to do if you accidentally make the Louisiana crawfish etouffee too watery?
Well, one solution is to add more tomato paste at the end. Add a little at a time until you reach your desired thickness. You do not want to overpower the whole dish with tomato flavor, do you?
In case you do not like tomatoes, you can make some cornstarch slurry and mix it in the pot. Make sure to cook until the starch is cooked, though. Otherwise, it will leave you with raw lumps, which is very unpleasant.
It’s a bit easier to fix when the Louisiana crawfish etouffee is too thick. You can add more stock and continue cooking until you feel the consistency is right.
Variations & Substitutions of the Traditional Crawfish Etouffee Recipe
If you don’t like crawfish or are allergic to them, shrimp or catfish are the most common replacement for the traditional Louisiana crawfish etouffee. They have quite a similar flavor and texture to crawfish. Personally, I also like scallops for this dish too.
If you do not want any seafood, it’s fine too. Use lean meat such as chicken as a substitution. I don’t recommend you use red meat because the texture will be chewier.
Even if you are vegetarian or vegan, you can use all kinds of vegetables and mushrooms to replace the crawfish. The creativities are endless.
The Classic Louisiana Crawfish Etouffee Recipe
Here’s the traditional Louisiana crawfish etouffee recipe, aka Cajun etouffee. Please enjoy this yummy and easy recipe.
Time to prep | 15 minutes | Servings | 6 |
Time to cook | 40 minutes | Skill Level | Easy |
Louisiana crawfish etouffee Ingredients:
- 3/4 – 1 lb cooked crawfish
- 3 tbsp butter
- 1 tbsp Cajun seasoning
- 1/2 cup green or red bell peppers
- 1/2 cup celery, chopped
- 1 cup onions, diced
- 1/2 cup tomatoes, diced
- 2 cups chicken stock
- 2 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- 2 – 3 dashes of hot sauce
- 1/4 cup green onion, chopped
How to Make Louisiana Crawfish Etouffee:
- Melt butter in a pan over medium heat.
- Add celery and bell pepper. Stir well and cook for 3-5 minutes.
- Add Cajun Seasoning. Mix well and keep cooking for 2 minutes.
- Add flour and stir well until there is no clump for another 4 minutes.
- Add tomato, chicken stock, and onion. Let it cook for about 20 minutes until thickened. Mix in some Worcestershire sauce and hot sauce.
- Add in cooked crawfish, stir it, and bring it to a simmer.
- Turn off the heat. Garnish with chopped green onion and serve hot over rice or noodle. Enjoy!
Tips and Praise
Theresae Kelly, “Excellent! The only improvement I make is that instead of plain white rice I use basmati rice. It gives your recipe more texture and flavor. Basmati is a larger grain and more fluffy which gives your recipe the ultimate bump or as you’d say, ‘It’s fire!’”
Deathkab, “I made this and it came out great. Easy one of the best meals I’ve ever cooked. Thanks for the video.”
Ms. Lynette, “I made this for Thanksgiving doubling the recipe. It was so easy to make and so incredibly good.”
Pamela Fleming, “Your recipe is delicious! Tonight was my third time making it. It does get better the next day. Can’t wait to eat more tomorrow, over white rice. Love it!!!”
How to Properly Store Louisiana Crawfish Etouffee?
It’s hard to make only one portion of Louisiana crawfish etouffee.
When you have a big pot, it can be a lot for one meal, especially if you have it by yourself. Let the whole thing cool completely, then transfer to an airtight container and store it in the fridge for up to 3 days.
You can also freeze your Louisiana crawfish etouffee for later use. The same process is applied.
You can even divide them into single portions and put them in zip-lock bags before putting them in the freezer, and the food can last up to 3 months.
When you’re ready to serve the Louisiana crawfish etouffee, simply reheat it in the microwave for a few minutes, and it’s good as new.
What goes well with crawfish etouffee?
As mentioned, the Louisiana crawfish etouffee goes best with steamed rice. That’s a perfect dish for lunch or dinner to keep you full and satisfied.
Besides rice, you can try bread, cornbread, baked beans, or mashed potatoes. They also provide a good amount of carbs to your meal.
Also, try pairing the dish with steamed veggies such as green beans or corn on the cob. Green salads are also great options.
Health Benefits of Louisiana Crawfish Etouffee
Not only delicious, but Louisiana crawfish etouffee is also a very nutritious food.
Crawfish is one type of seafood that is super rich in lean protein, Calcium, Iron, and vitamin B and very low in fat. They also contain fewer calories than normal shrimp, which is ideal without worrying too much about your weight or cholesterol.
Original Louisiana crawfish etouffee is not gluten-free, but it’s extremely easy to make it so. Simply substitute all-purpose flour in the roux with cornstarch, wheat flour, or any plant-based flour of your choice.
Editor’s Note
I can’t wait for you to try the Louisiana crawfish etouffee recipe. Hopefully, you will succeed on the first attempt and have a fantastic dish to enjoy! Good luck!
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