Ingredients
Equipment
Method
- Combine the seasoning blend in a small bowl: salt, cayenne pepper, white pepper, black pepper, sweet basil, and dried thyme. Mix well and set aside.
- Heat vegetable oil in a cast iron skillet over medium-high heat until shimmering. Gradually whisk in flour, stirring constantly until the roux reaches a dark chocolate-brown color, about 15-20 minutes.
- Reduce heat to medium and add celery, onion, red and green bell peppers, and half of the seasoning mixture. Cook until vegetables soften and onions become translucent, about 5-7 minutes.
- Slowly incorporate the seafood stock, stirring continuously until the roux completely dissolves. Simmer for about 5 minutes until the mixture thickens slightly and the flour taste cooks away. Remove from heat and set aside.
- In a separate saucepan, melt butter over medium heat. Add crawfish (or shrimp), green onions, and the remaining seasoning mixture. Cook for about 5 minutes, allowing the seafood to release its flavors.
- Combine the seafood mixture with the roux base, stirring gently until everything is well incorporated. The etouffee should have a silky, velvety consistency.
- Serve hot over fluffy white rice.
Nutrition
Notes
For the most authentic flavor, use fresh crawfish when in season or high-quality shrimp as an alternative. The key to perfect etouffee is patience when making the roux - don't rush this step as it provides the distinctive depth of flavor.
Homemade seafood stock will elevate this dish, but a good quality store-bought version works well too. Adjust the cayenne pepper to suit your heat preference.
Leftovers can be refrigerated for up to 3 days and often taste even better the next day as the flavors continue to develop. Reheat gently on the stovetop with a splash of stock if needed to maintain the proper consistency.