Pappadeaux Crawfish Etouffee Recipe
Crawfish etouffee is a classic of Creole and Cajun cuisine made popular by Pappadeaux Seafood Kitchen. Pappadeaux is primarily located in the Southeastern United States, but luckily their crawfish etouffee can easily be made at home if there isn’t one in your area!
Equipment
- cast iron skillet
- heavy-bottomed skillet
- rice pot or rice cooker
Ingredients
- 2 lbs frozen crawfish tails shelled, thawed, and drained (12-14lbs if fresh whole crawfish)
- 1 cup unsalted butter 2 sticks
- ⅓ cup all-purpose flour
- 2 cups seafood, shrimp or chicken stock hot
- 1 yellow onion diced
- 1 bundle green onions green tops removed, diced
- 1 green bell pepper seeds removed, diced
- ½ red bell pepper seeds removed, diced
- 1 stalk celery diced
- 3 cloves garlic minced
- ½ tsp kosher salt
- 1 tbsp cajun spice mix
- ¼-½ tsp cayenne pepper more or less depending on how much spice you want
- TT black pepper
- 1 cup fresh parsley chopped for garnish
- 2-3 cups prepared long-grain rice ex: Basmati, Jasmine
Instructions
- In a cast-iron skillet or heavy-bottomed saute pan, melt butter over medium-low heat, taking care not to brown or burn. Once the butter is melted add onions, bell peppers, and celery to the pan. Keep the heat at medium-low and gently cook, stirring regularly, until the onions are translucent and the peppers and celery are soft. About 15-20 minutes. Add in garlic and stir until fragrant. Add in salt, cajun seasoning, cayenne pepper and black pepper. Stir until the spices are integrated.
- Push all the vegetables to one side of the pan, allowing the butter to pool on the opposite side. Add the flour to the butter side, and stir together to make a roux.Stir the butter and flour mixture constantly until it starts to thicken and has a creamy, paste-like consistency, 2-3 minutes. Once the roux is thick and creamy, stir together with the vegetables and continue cooking down for another 20-25 minutes. Stir often to prevent the flour from burning and sticking to the bottom of the pan.
- Once the vegetable and roux mix has gained some color and the vegetables are incredibly soft, heat stock in a saucepan or in the microwave. It doesn’t need to be boiling, just hot. Pour roughly ⅓ cup of hot stock into the vegetables and stir to incorporate. Once the first batch of liquid has mostly been absorbed, add in another ⅓ cup of stock and stir for 1-2 minutes until thickened. Add crawfish to the pan and stir to combine. Once the crawfish and vegetables are thoroughly mixed, add the remaining stock to the pan and stir. Increase the heat to medium and bring to a simmer, but do not boil. Turn the heat back down, cover, and let simmer for 20-25 minutes, stirring occasionally.
- While the etouffe is simmering, prepare the rice in a separate pot or with a rice cooker. Though it isn’t mandatory, it is highly recommended that you rinse your rice a few times before cooking.
- Check the consistency of the etouffee. Dip a spoon into the liquid and run your finger along the back of the spoon, forming a line. If the line remains visible, it’s ready, if it runs back together, it needs a few more minutes. If the sauce has thickened too much it will have the consistency of porridge. If this is the case, add stock or water ¼ cup at a time to loosen. Once you’ve reached the desired consistency (between a stew and a gravy), cut the heat. Taste and adjust for spices if needed. Step 6:Place a ½ cup of cooked rice into the center of a soup bowl. Ladle the etouffee over the rice, and top with fresh parsley. Serve and enjoy while hot!
Nutrition
Calories: 1015kcalCarbohydrates: 67gProtein: 44gFat: 62gSaturated Fat: 37gCholesterol: 412mgSodium: 1183mgFiber: 2.7gSugar: 3gVitamin C: 35mgCalcium: 160mgIron: 6mg
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