Crawfish Etouffee Recipe (2024)

FAQs

How do you get the fishy taste out of crawfish etouffee? ›

My trick for the crawfish tail meat is to add fresh squeezed lemon juice to them before adding into the light roux base with vegetables. That way, if you are introducing yourself to the crawfish world, you won't be put off by the fishy smell. It doesn't take long to make, especially since the roux is light.

There are a variety of delicious side dishes that can be served with crawfish etouffee. Some of the best options include rice, potatoes, and green beans. Each of these sides provides a unique flavor that compliments the etouffee perfectly.

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.

For an effortless etouffée, toss some crawfish, shrimp or chicken into our sauce blend of onions, bell peppers, celery and spices. Serve over rice and enjoy.

Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste.

After you boil

Seither suggests letting the crawfish soak for at least 30 minutes for flavors to develop. In a process called “killing the boil” or “shocking the crawfish boil,” he suggests cooling down the cooked crawfish with ice and frozen corn to stop the cooking process.

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.

Flour: All-purpose flour thickens the étouffée. Tomato sauce: Canned tomato sauce lends even more depth of flavor.

"Of course, you can't go wrong with beers. We like to drink a classic, basic pilsner or lager with a crawfish boil. I also think saisons and fruit-driven sour beers are delicious with it. There are so many great sours out there that work so well."

An pound of average-sized crawfish has 20-25 mudbugs. There are, of course, smaller sizes (around here they're usually called “field run”) that could contain as much as 40 crawfish in one pound.

Why do Cajuns eat crawfish? ›

In the 1700's, Acadians, now Cajuns, arrived from Canada and settled along bayous. Crawfish were eaten mostly of necessity, as the poor man's food was cheap and readily accessible.

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.

The "holy trinity" in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.

Étouffée is a dish of shellfish, simmered in a sauce made from a light or blond roux, served over rice. It is most commonly made with crab, shrimp or crawfish. Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings.

Fish tastes "fishy" when it hasn't been handled properly. To avoid "fishy" fish, smell and feel it. It should have a fresh and mild odor. It should be firm to touch and spring back into place.

Here are some tips for using fish in soups:

You can either pan-fry or blanch your fish with ginger to minimize the fishy taste. I prefer pan-frying because it really creates that fragrant smell and enhances the flavors of the soup! Use a fish bag! This is important especially if you're using small fish.

Pinch of sugar and a squeeze of lime or lemon. More vegetables and protein would also help beforehand if the fishy taste is very strong. I consider myself a good cook but my stir fry sauce never tastes like what you would get at a Chinese restaurant.