Mardi Gras Étouffée

Étouffée basically means "smothered," and it is a common cooking technique in the South. You make a flavorful sauce and cook a meat or fish in it.


This étouffée recipe brings together all of the hallmarks of Louisiana cooking: Seafood, a flour-and-olive oil roux, the "Holy Trinity" of onion, celery and green pepper, and traditional Cajun seasoning.



1/4 cup Baklouti Green Chili Olive Oil

1/4 cup Smoked Olive Oil

1/2 cup all-purpose flour

1 cup yellow onion, chopped

1/2 cup green bell pepper, chopped

1 cup celery, chopped

3 cloves garlic, finely minced

2 bay leaves

1 tbsp Cajun seasoning

1 quart seafood or chicken stock

2 lbs crawfish tail meat*

1/2 cup green onions, thinly sliced

1/2 cup fresh chopped parsley leaves

*COOK’S NOTE: Crawfish tails are available frozen in the seafood section of most grocery stores. Feel free to substitute peeled, deveined shrimp if crawfish tails are not available.

In a large, heavy saucepan, over medium heat, add in olive oils and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a dark caramel color. This should take about 20-30 minutes.

Add onions, celery, bell pepper, garlic and bay leaves, and cook until vegetables are soft, for about 6 to 8 minutes. Add stock and Cajun seasoning and bring to a boil.

Reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.

Add crawfish tails and cook for an additional 15 minutes. (If using shrimp, cook until they become pink and opaque. 7-10 minutes) Turn off heat and stir in green onions and parsley. Serve over hot rice.

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