Yield 10-12 dinner servings
3-5 LBS of CRAWFISH, (Including any...CORN, POTATOES, ONIONS,
LEMONS, SAUSAGE, HOT DOGS... etc!)
6-8 BAY LEAFS
GALLON COLD WATER
˝ LB BUTTER (Divided)
(See Chef's Notes below... important!!)
1 CUP WHITE FLOUR (Or see
Roux Recipe and Tips)
2 LBS SMOKED
SAUSAGE BOILED IN THE CRAWFISH BOIL
1/2 LARGE ONION (Diced)
3 STALKS CELERY (Chopped)
1 MEDIUM FRESH RED BELL PEPPER (Diced)
1 TBSP FRESH MINCED GARLIC (See
1-1/2 CUPS DICED TOMATOES
(Canned is acceptable)
1 TBSP FRESH LEMON ZEST (Chopped)
1 PINT HEAVY WHIPPING CREAM
1 TBSP WHOLE THYME LEAFS (Dried)
2 TSP DRIED SWEET BASIL LEAFS
CAYENNE PEPPER FLAKES
1 CUP CHARDONNAY
1 BUNCH GREEN ONIONS (Chopped)
Peel the crawfish (reserve tail meat, fat and peeled bodies... remove and
discard the sh-t veins and tail shells). Cut the corn from the cobs,
reserve boiled kernels and add the cobs and bay leafs to the crawfish bodies.
Place the body shells, cobbetts and any celery to a stock pot, cover with water,
and bring to a boil. Simmer for 20 minutes, Turn
off the pot and allow to cool, for about 15 minutes. Crush the shells with a
potato masher, strain... and reserve
stock, discard everything else. Meanwhile, dice the crawfish boiled
onions, sausage, hot dogs, reserve.
In a large 14 inch Teflon skillet and over medium heat, melt the
1 -1/2 sticks of butter and add the flour. Cook the roux to a brown color (about 5-
this is called a medium dark roux. PLEASE NOTE!!! This roux is made
with butter (not Peanut oil) and it will burn very quickly!!! You do NOT
want to do this!! Soooo, do not walk away from the skillet!
Add the sausage and hot dog medallions, sauté until brown. Deglaze the pan
with onions, celery, bell peppers, garlic and diced tomatoes. Simmer until
the onions are clear and the roux absorbs the drippings, add 2 cups of stock,
simmer if the sauce becomes too thick add more stock.
At this stage the sauce
can be chilled and placed in containers the frozen for future use.
Otherwise when ready to finish cooking.... add peeled crawfish, lemon zest, cream, thyme,
basil and 2 cups of stock. Bring to a simmer and reduce sauce until
the desired thickness. Sprinkle with the green onions.
Warm the diced potatoes in a separate bowl. Serve.
If you don't have enough boiled red potatoes, then I would suggest to mix half
stock and water and boil some Louisiana long grain rice.
Warm 2 or 3 French Baguettes and serve with any remaining wine and Dixie Beer!
Garnish with additional chopped green onions
and serve with Louisiana Hot Sauce.
When you are finished all of the boiling of the crawfish, try
this!!! Turn back on the burner and add a raw corned beef.
This is real easy to do because it keeps the aroma of the boil going while you
are eating. Also, you don't need the flat end... you can use the cheaper
cut of the butt end and let it boil for 1-1/2 hours. Just about the
time it takes to peel and eat crawfish.... of course, and drink beer!
Of Course, this etouffee recipe can be easily quadrupled for
catering service in a 2 inch Hotel pan!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2018, Aurora Catering, Inc. All rights reserved.
Revised: June 05, 2018