Crawfish Etouffee

By Darlene Weeks

With loads of crawfish and cajun herbs and spices this recipe is a family favorite. It has 2 pounds of Louisiana Crawfish, Paprika, Cayenne, Old Bay, and on and on. But there is one surprising ingredient I can’t take credit for adding. Back in the day, we used the Fat from crawfish heads for, well the fat of the dish. But today crawfish fat is not allowed, and many recipes simply do without it. But my cousin’s Father-In-Law in Louisiana came up with a solution. Peanut Butter, and it works. But you should warn those you serve that this recipe has peanut butter for those who may have peanut allergies.

Cook: 40 Min. Prep: 30 Min. Total: 1 Hr 10 Min. Servings: 8

Ingredients

• 6 cloves garlic, minced
• 2 bay leaves
• 2 Tbls fresh thyme, minced
• 1 1/2 Tbls paprika
• 1/2 tsp cayenne
• 1 Tbls old bay
• 2 tsp your favorite cajun seasoning
• 1/2 tsp white pepper
• 2  cups fish or shrimp stock or Chicken Stock
• Hot pepper sauce Tabasco to taste
• Louisiana Gold Green Sauce to taste
• 2 pounds crawfish tails, with the fat
• 1 cup chopped green onions
• 1/2 cup chopped parsley
• 10 Tbls butter
• 4 tablespoons flour
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1 cup chopped bell pepper
• 1 rounded Tbls peanut butter -Replaces Crawfish Fat- OPTIONAL
• Cooked white rice, for serving

Directions

1. In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.  Medium Heat

2. Add remaining butter, onions, celery, bell pepper, garlic, bay leaves, and thyme.  Cook until vegetables are soft, about 6 to 8 minutes. Add stock, seasonings hot sauce, and bring to a low simmer.

3. Add peanut butter (OPTIONAL).  * Be mindful of those with Peanut Allergies. *

4. Skim surface, and cook uncovered for 15-20 minutes, stirring occasionally.

5. Add crawfish tails and fat,  and cook for 15 to 20 minutes, fold in green onion and parsley, stirring occasionally.  Taste and adjust seasoning if necessary. 

Serve over hot rice.