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: 28 g/1 oz butter and 1 tbsp olive oil; 900 g/2 lb crayfish/crawfish tails or large prawns/jumbo shrimp, washed, then boiled for 3–4 minutes; 2 green sweet/bell peppers, de-seeded and finely chopped; 1 large onion, finely chopped; 225 ml/8 fl oz/1 cup dry white wine or water; Salt to taste; 2 tbsp chopped spring onions/scallions; 1 tsp cayenne pepper or black pepper; 2 tbspchopped parsley; 1 stalk celery, finely chopped; 1 tbsp plain/all-purpose flour (optional); 2 cloves garlic, finely chopped

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