Devin Smith’s Crawfish Étouffée

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Crawfish Étouffée

Rich and buttery with a kick of spice, this Creole classic is a year-round favorite. Read about Devin Smith’s love of Crawfish Étouffée here and find out more about him at creoleforthesoul.com

Crawfish Étouffée
Author: 
 
Makes 6 to 8 servings
Ingredients
  • 1 cup salted butter, divided
  • ½ cup all-purpose flour
  • ⅓ cup chopped yellow onion
  • ⅓ cup chopped green bell pepper
  • ⅓ cup chopped celery
  • 1 tablespoon minced garlic
  • 1 dried bay leaf
  • Cajun seasoning,* to taste
  • Dried Italian seasoning, to taste
  • 3 cups hot chicken stock or seafood stock
  • 2 pounds fresh or thawed frozen crawfish tail meat
  • 1 cup finely chopped green onion, plus more to serve
  • 1 capful liquid crab boil
  • Hot cooked rice, to serve
Instructions
  1. In a 12-inch cast-iron skillet, melt ½ cup butter over medium heat. Whisk in flour until smooth. Cook, whisking frequently, until mixture is the color of peanut butter, 10 to 15 minutes.
  2. Stir in yellow onion, bell pepper, and celery; cook, stirring frequently, until vegetables are tender, 5 to 7 minutes. Stir in garlic and bay leaf; cook for 1 minute. Season to taste with Cajun and Italian seasonings.
  3. Gradually whisk 3 cups hot stock into vegetable mixture until smooth; bring mixture to a low boil.
  4. Meanwhile, in a 10-inch cast-iron skillet, melt remaining ½ cup butter over medium heat. Stir in crawfish, green onion, and crab boil; cook for 1 minute. Stir crawfish mixture into vegetable mixture; bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 7 minutes. Serve with rice and additional green onion.
Notes
*Devin uses Tony Chachere's Cajun seasoning.

Tips: Heat stock in a microwave-safe liquid measuring cup. If you have access to fresh whole crawfish, peel enough tails to measure 2 pounds of just the meat, which is about 15 pounds of whole crawfish. Save the shells to make the stock for the recipe.