Etufe Louisiana
6 servings
90 minutes
Etouffee is a fragrant and rich dish rooted in Louisiana's Creole and Cajun cuisine. The name 'éTouffée' means 'smothered', reflecting the cooking method where ingredients are simmered in a thick sauce to enhance their flavor. The dish features juicy crawfish tails cooked in a rich, slightly spicy sauce infused with thyme, cayenne pepper, and Worcestershire sauce. The thick consistency of the sauce, created by mixing flour with aromatic butter, adds richness and depth of flavor. Light citrus notes from lemon juice and the freshness of green onions complete the culinary symphony. Etouffee is traditionally served over hot rice, which perfectly absorbs the rich aroma of the sauce.
1
Heat peanut and butter in a deep pot over medium heat. When the butter is hot, reduce the heat and gradually add flour, constantly stirring the contents of the pot. Continue mixing the flour with the butter until the sauce thickens and takes on a dark copper hue.
- Peanut butter: 50 ml
- Butter: 50 g
- Wheat flour: 100 g
2
Add finely chopped onion, pepper, celery, and garlic, and sauté, stirring, for about seven minutes until everything softens. Then add fish stock (you can use ready-made in glass jars or made from powder — for example, the French company Dédicaces Culinaires makes a good dry stock from seafood and fish), bay leaf, thyme, cayenne pepper, a bit of Tabasco, Worcestershire sauce, and a little salt, and bring to a boil. Reduce the heat and simmer for about half an hour, stirring occasionally.
- Onion: 3 heads
- Celery stalk: 3 pieces
- Sweet pepper: 1 piece
- Garlic: 6 cloves
- Fish broth: 0.5 l
- Bay leaf: 2 pieces
- Thyme: 2 pieces
- Cayenne pepper: 0.5 teaspoon
- TABASCO®: to taste
- Worcestershire sauce: 2 teaspoons
- Salt: to taste
3
After that, add the crayfish tails to the pot, add chopped parsley, lemon juice, and finely chopped green onions, and cook for about fifteen more minutes. Serve over hot rice.
- Cancer necks: 1 kg
- Parsley: 50 g
- Lemon: 1 piece
- Green onions: 100 g
- Rice: 500 g