Monday, May 04, 2015

Crawfish Étouffée (Light Version)

Crawfish Étouffée  (Smothered Crawfish) usually contains a blond (light) roux. This recipe uses cornstarch instead. It's a little easier to make, and the texture is lighter because it contains less butter. Cornstarch gives it an inviting, shiny appearance.

Serve this dish with rice. (Cook 1 cup rice with 2 cups water.)

1/2 stick (4 tablespoons) unsalted butter
2 tablespoons extra virgin olive oil
2 ribs celery
1 large green bell pepper
1 large purple onion
2 cloves garlic
1 pound Louisiana crawfish with fat
1/8 teaspoon cayenne pepper (or more)
1 teaspoon creole seasoning
2 tablespoons cornstarch
1/2 cup water
1/3 cup chopped green onions


  • Mince the garlic and finely chop the other vegetables.
  • Place the butter and oil in a heavy duty skillet or dutch oven.
  • Sauté all the vegetables except the green onions until tender.
  • Add the crawfish and cook 10 minutes.
  • Stir the cornstarch and seasonings in the water until thoroughly mixed.
  • Add the conrstarch mixture and simmer for 10 more minutes.
  • Stir in the green onions.

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