Crayfish/Crawfish Etouffee

Name: Crayfish/Crawfish Etouffee
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: For 4–6 people
Cuisine: United States
Ingredients: 900 g/2 lb crayfish/crawfish tails or large prawns/jumbo shrimp, washed, then boiled for 3–4 minutes; 900 g/2 lb crayfish/crawfish tails or large prawns/jumbo shrimp, washed, then boiled for 3–4 minutes; 900 g/2 lb crayfish/crawfish tails or large prawns/jumbo shrimp, washed, then boiled for 3–4 minutes; 900 g/2 lb crayfish/crawfish tails or large prawns/jumbo shrimp, washed, then boiled for 3–4 minutes; 28 g/1 oz butter and 1 tbsp olive oil; 28 g/1 oz butter and 1 tbsp olive oil; 1 large onion, finely chopped; 1 stalk celery, finely chopped; 2 green sweet/bell peppers, de-seeded and finely chopped; 2 green sweet/bell peppers, de-seeded and finely chopped; 2 cloves garlic, finely chopped; 1 tbsp plain/all-purpose flour (optional); 1 tbsp plain/all-purpose flour (optional); 2 tbspchopped parsley; 2 tbsp chopped spring onions/scallions; 2 tbsp chopped spring onions/scallions; 1 tsp cayenne pepper or black pepper; 1 tsp cayenne pepper or black pepper; 225 ml/8 fl oz/1 cup dry white wine or water; 225 ml/8 fl oz/1 cup dry white wine or water; Salt to taste

Preparation info

For
4–6
people

Difficulty
Easy
Ready in
40 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

This is one of the recipes I brought back from a trip to New Orleans. Etouffee is a stew of crayfish/crawfish, prawns, or shrimps, made with the Cajun ‘trinity’ of onion, celery and green sweet/bell peppers and served on rice. In Louisiana, the crawfish season is from November to mid-June; many of the crawfish actually come from the rice fields.

In Britain, if you have a good fishmonger, you will sometimes be able to get Scandinavian crayfish, but failing these use large unco

Ingredients

Americas
United States
Spicy
November
Louisiana

Ingredients

Method