Cajun · Members
Crawfish Etouffee
Sweet crawfish tails smothered in a buttery blond roux sauce with the Cajun trinity, garlic and spice, spooned over white rice.
- Authentic Louisiana flavor
- Silky butter roux sauce
- Better the next day
Etouffee means smothered, and this Louisiana favorite does exactly that: tender crawfish tails blanketed in a rich, velvety sauce. Unlike gumbo's dark roux, etouffee starts with a butter roux cooked only to the color of peanut butter, which keeps the sauce silky and lets the sweet shellfish flavor shine. Onion, bell pepper and celery, the Cajun holy trinity, give it body. Serve it over plenty of rice with hot sauce on the table.
Instructions
Melt the butter in a large heavy Dutch oven over medium heat. Whisk in the flour until smooth.
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