Ingredients
- Seasoning mix:
- 2 Tbsp salt
- 2 Tbsp cayenne pepper
- 1 Tbsp white pepper
- 1 Tbsp black pepper
- 1 Tbsp basil
- 1 1/2 tsp thyme
- Roux:
- 1 cup vegetable oil
- 2 cups flour
- Vegetables:
- 3/4 cup onion, chopped
- 3/4 cup celery, chopped
- 3/4 cup green pepper, chopped
- Etouffee:
- 1 1/2 qts seafood stock (more for reheating later)
- 4-6 sticks butter
- 6 lbs crawfish tails, thawed
- 3 cups green onions, finely chopped
- Serve with:
- 12 cups cooked white rice (4 cups uncooked rice)
- Hard french bread, warmed
Preparation
Step 1
Before starting, make seasoning mix in a small bowl and heat seafood stock in large stockpot.
Heat large iron skillet until very hot. Add vegetable oil. Slowly add flour, stirring constantly with flat-edged wooden spoon. After first few seconds, turn heat down to medium. Add all flour over ~20 minutes time to create very thick, dark chocolate looking roux. Remove roux from heat and immediately stir in onion, celery, green pepper, and half of seasoning mix. Continue to stir with wooden spoon until cooled, about 5 minutes. Begin to spoon roux mixture into hot broth mixture and stirring. This will become thick and gravy-like.
After removing roux from skillet, use same skillet to saute batches of butter, crawfish, green onions, and remaining seasoning mix until warm/tender. Add each finished batch to stockpot. Cook about 5 minutes for flavors to combine. Be careful not to burn!