Crawfish Etouffée

Name: Crawfish Etouffée
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 4 slices bacon, finely chopped; 8 tbsp. unsalted butter; 6 scallions, finely chopped; 3 cloves garlic, finely chopped; 2 stalks celery, finely chopped; 1 yellow onion, finely chopped; 1 large tomato, finely chopped; 1 green bell pepper, minced; 1 1 ⁄ 2 tsp. finely chopped thyme; 1 tsp. paprika; 1 ⁄ 2 tsp. cayenne pepper; 2 bay leaves; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup flour; 2 1 ⁄ 2 cups fish or chicken stock; 2 lb. parcooked peeled crawfish tails; 1 ⁄ 3 cup heavy cream; 3 tbsp. Original Louisiana hot sauce, plus more for serving; 2 tsp. Worcestershire sauce; 1 ⁄ 3 cup finely chopped parsley, plus more for garnish; Cooked white rice

Serves
serves 6-8

TODD COLEMAN

Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew. This recipe first appeared in our April 2013 special feature on New Orleans.

Ingredients

4 slices bacon, finely chopped
8 tbsp. unsalted butter
6 scallions, finely chopped
3 cloves garlic, finely chopped
2 stalks celery, finely chopped
1 yellow onion, finely chopped
1 large tomato, finely chopped
1 green bell pepper, minced
1 ¹⁄₂ tsp. finely chopped thyme
1 tsp. paprika
¹⁄₂ tsp. cayenne pepper
2 bay leaves
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup flour
2 ¹⁄₂ cups fish or chicken stock
2 lb. parcooked peeled crawfish tails
¹⁄₃ cup heavy cream
3 tbsp. Original Louisiana hot sauce, plus more for serving
2 tsp. Worcestershire sauce
¹⁄₃ cup finely chopped parsley, plus more for garnish
Cooked white rice

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Instructions

Step 1

Heat bacon in a 6-qt. saucepan over medium-high heat until rendered, 3 minutes. Add butter, scallions, garlic, celery, onions, tomatoes, and peppers; cook until soft, 7 minutes. Stir in thyme, paprika, cayenne, bay, salt, and pepper; cook 1 minute. Stir in flour; cook 2 minutes. Add stock and bring to a boil; reduce heat to medium and cook until reduced by one-third, 12 minutes. Add crawfish; cook until hot. Stir in cream, hot sauce, Worcestershire, and parsley; serve with rice and more hot sauce.