Crayfish étoufée

    (163)
    30 min

    Étoufée is a Cajun and creole seafood dish, very popular in the city of New Orleans and the bayou of the state of Louisiana in the United States. The dish is typically some form of shellfish served over rice, in this case crayfish. The word 'étoufée' means 'stuffed' or 'smothered' in French - in Louisiana, to 'smother' food means to simmer it in a small amount of liquid, often with loads of spices and seasonings, creating a sauce served over rice. Perfect description of this gorgeous recipe for crayfish étoufée!


    116 people made this

    Ingredients
    Serves: 6 

    • 550g long grain white rice
    • 1.5L water
    • 170g butter
    • 1 large onion, chopped
    • 1 clove garlic, chopped
    • 4 tablespoons plain flour
    • 450g crayfish tails
    • 2 tablespoons tinned tomato sauce
    • 250ml water, or as needed
    • 6 spring onions, chopped
    • salt and pepper to taste
    • 1 1/2 tablespoons Cajun seasoning, or to taste

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Combine the rice and 1.5 litres of water in a saucepan and bring to the boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
    2. While the rice is cooking, melt the butter in a large frying pan over medium heat. Add the onion and sauté until transparent. Stir in the garlic and cook for a minute, then stir in the flour until well blended. Gradually stir in the tomato sauce and 250ml water, then add the crayfish tails and bring to a simmer. Add the spring onions and season with salt, pepper and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crayfish is cooked but not tough. Serve over hot cooked rice.

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    Reviews & ratings
    Average global rating:
    (163)

    Reviews in English (134)

    by
    198

    For Kerms, the water is supposed to be for the rice. Not the etouffee. I think that was your mistake.  -  03 Apr 2009  (Review from Allrecipes US | Canada)

    by
    133

    I tried to make this etouffee and it was a disaster! I think the measurements might be wrong. With 3/4 cup of butter (that's a stick and a half of butter) and 6 cups of water, I basically ended up with butter soup. The recipe only calls for a couple of tablespoons of tomato sauce. Within 6 cups of water, that doesn't do anything. Maybe its supposed to be tomato paste? I'm not sure what I did wrong, but I basically ended up with melted butter floating on top of slightly tinted water. I ended up having to throw the whole thing out. It was very disappointing because all the shrimp (I didn't have crawfish) was wasted. Maybe I did something wrong, if so please tell me! I was so excited when I read the other reviews. Mine just didn't turn out anything like it.  -  12 Feb 2009  (Review from Allrecipes US | Canada)

    by
    104

    Super easy! I am from Louisiana and agree with other reviews...etouffee should not contain canned soups! My entire family enjoys this recipe!  -  07 Aug 2007  (Review from Allrecipes US | Canada)

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