Traditional Crawfish Etouffee

    Published: 06-16-2009
    Views: 10,751
    Chef Chris Clime demonstrates how to make Louisiana Crawfish etouffee

    Chris Clime: Hello! My name is Chris Clime with the Chef de Cuisine at Acadiana Washington D.

    C. in the Jaleo, Penn Quarter. What we are going to do today is show you how to make a little Louisiana Crawfish Etouffee. Our pan, we have already got on a medium to low heat. So we are going to add a knob of butter, diced onions, some peppers, and then celery; the holy trinity with the addition of red peppers.

    Now, this is called the pan down because we really don't want to have it hot, we want to go really slow and low. So we will lightly gust a little bit of flour, now I am going to start doing caramelizing. Mix it lightly, add a little bit more, we don't make it too thick. Well that's cooking, we are going to go ahead and stir a little garlic in, juice from these tomatoes.

    Now, tomatoes are not always in Etouffee. It is more Creole version. We will lace a little bit of sherry. We are going to add our crawfish stock, some more tomatoes, bay leaf. We are going to add some Creole seasoning. We are going to add some fresh parsley, it has turned down a little bit. We just really want it to simmer. It's got to simmer for like 45 minutes to an hour, or to an hour-and-a-half, it all depends really. Scallions, we want to stir down a little bit.

    You can see right now it has already starting to thicken up. This is what the Etouffee looks like after we've cooked it for about 45 minutes, roughly 45 minutes, it is really an hour. So I am going to go ahead and switch, we are going to put this in back here and then we're going to go ahead, and we are going to turn our saut pan on. Put a knob of butter, we are going to add our fresh crawfish tail meat, we're going to add a little bit of Creole seasoning. I am going to add a little bit of Tabasco too, just a touch. You don't necessarily have to do that, it all depends on how spicy you want it.

    Saut the crawfish, you don't want to saut them too much because they are already cooked; fresh parsley and we are going to ladle the Etouffee into here. So the Etouffee; so I am going to heat that down a little bit, and now we are ready to put it in the plate.

    We have a little cup here, little aluminum cup inverted with our fresh rice. So you can put this over on top of the rice and then you can pour this over on top. You see how nice the consistency is; really nice and rich. We will garnish with some fresh scallions, parsley, we have our Louisiana Crawfish Etouffee and Blue stock.