My Favorite Easy Louisiana Crawfish Dip that's a Heatlhy Crawfish Recipe (2024)

FAQs

What is crawfish etouffee made of? ›

Crawfish étouffée is a simple dish of sweet and meaty crawfish served up in a rich and flavorful gravy that is made from a quick roux. The dish includes the Cajun holy trinity of onions, bell peppers and celery, along with lots of garlic, spicy Cajun seasonings, and fresh chopped herbs.

Crawfish etouffee can be frozen for up to three months. To reheat, allow the etouffee to thaw in your fridge overnight, then reheat on your stovetop.

The difference in the two dishes, is etouffee is usually thicker than bisque and has larger chopped pieces of onions, celery and green peppers.

Etouffee can be found in both Creole and Cajun cuisine, with slight but important differences in the seasoning and preparation of each version. Creole etouffee uses a traditional French-style roux made from butter and flour while the roux for Cajun etouffee is made with oil, lard, or other animal fats.

Spices and seasonings: This flavorful crawfish boil is seasoned with garlic, bay leaves, dry crab boil, liquid shrimp and crab boil seasoning, and salt and pepper. Vegetables: You'll need red potatoes, oranges, artichokes, green beans, onions, and baby corn.

Crawfish is packed either with fat-on or it may be rinsed/washed to remove the fat. The yellow substance is the fat. Most cooks prefer crawfish with fat-on since it enhances the flavor of the finished dish. You may remove the fat simply by rinsing the crawfish in cold water.

Frozen crawfish tails — yes, frozen — offer all the flavor, less of the mess.

Make Crawfish Stock

To make stock, add two pounds of crawfish shells (heads, claws, tail peelings, everything) to a large soup pot and pour in 10 cups of water. Add one onion (quartered), two stalks of celery with leaves (coarsely chopped), one teaspoon of garlic powder, and two bay leaves.

The best way to store crawfish that's freshly cooked is to use airtight, sealed containers in the refrigerator. That will keep for up to four days.

What's in an Étouffée Sauce? Étouffée is a type of stew if you want to get technical. It's made with a roux, onion, celery, and bell pepper (the holy trinity), tomato, garlic, hot sauce, and either shrimp, crawfish, or chicken.

What's the difference between crawfish etouffee and gumbo? ›

Key Differences

Both etouffee and gumbo are broth-based, using shrimp stock, seafood stock, crawfish tail stock, or chicken stock. But etouffee has a thicker, gravy-like consistency whereas gumbo is a thinner stew.

The word étouffée (pronounced eh-too-fey) comes from the French word“to smother.” The best way to describe this dish is a very thick stew, seasoned to perfection and chock full of delicious, plump crawfish (or shrimp) served over rice.

A crawfish is a crustacean that looks like a small lobster, measuring between three and six inches long. They have a hard protective exoskeleton and a total of 10 walking legs with the front two as larger claws, just like lobsters and crabs.