Crazy Crawfish Etouffee
Where’s it from?
This amazing dish is found in both Cajun and creole cookin’ and is a New Orleans favorite for parents and kids! It is most popular in New Orleans and in the Bayou country of the southernmost half of Louisiana. Typically, it’s served with rice.
What Does It Mean?
The word “e’touffee” is pronounced “ay-TOO-fay” and means, literally, “smothered” or “suffocated” in French! That’s because it’s STUFFED with delicious crawfish! Crawfish are an important part of Louisiana. Did you know there are more than 30 different types of crawfish?
2 tablespoons olive oil
3 tablespoons all-purpose flour
1 onion, chopped
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 cup fat-free chicken broth
1 teaspoon paprika
1 pound crawfish tails, rinsed and drained
1 bunch green onions, stems only, finely chopped
Salt and pepper to taste
- In a large nonstick skillet coated with nonstick cooking spray, heat oil and stir in flour. Cook over medium heat until light brown, about 6 to 8 minutes, stirring constantly. Add onion, green pepper, and garlic. Saute until tender, about 5 minutes.
- Gradually add broth and stir until thickened. Add paprika and crawfish. Bring to a boil, reduce heat, cover, and cook for about 15 minutes, stirring occasionally. Season to taste.
- Stir in green onions and cook for another few minutes before serving over rice.
Makes 4 servings.
Get Up & Geaux Activity!
While the crawfish is cookin’, try doing to Cajun Cool Circles!