Louisiana Etouffee
This authentic Louisiana etouffee features a rich, velvety sauce built on a dark chocolate-brown roux, aromatic vegetables, and perfectly seasoned seafood. Each spoonful delivers the true essence of Cajun cuisine with its complex flavors and comforting warmth.
Ingredients
Instructions
Combine the seasoning blend in a small bowl: salt, cayenne pepper, white pepper, black pepper, sweet basil, and dried thyme. Mix well and set aside.
Heat vegetable oil in a cast iron skillet over medium-high heat until shimmering. Gradually whisk in flour, stirring constantly until the roux reaches a dark chocolate-brown color, about 15-20 minutes.
Reduce heat to medium and add celery, onion, red and green bell peppers, and half of the seasoning mixture. Cook until vegetables soften and onions become translucent, about 5-7 minutes.
Slowly incorporate the seafood stock, stirring continuously until the roux completely dissolves. Simmer for about 5 minutes until the mixture thickens slightly and the flour taste cooks away. Remove from heat and set aside.
In a separate saucepan, melt butter over medium heat. Add crawfish (or shrimp), green onions, and the remaining seasoning mixture. Cook for about 5 minutes, allowing the seafood to release its flavors.
Combine the seafood mixture with the roux base, stirring gently until everything is well incorporated. The etouffee should have a silky, velvety consistency.
Serve hot over fluffy white rice.
Nutrition
- Calories
- 520 kcal
- Serving Size
- 1 serving
