Patrick Mould, Louisiana Culinary Enterprises, Lafayette, Louisiana / June 2013
For 4 servings
- 3/4 cup salt
- 1/4 cup cayenne
- 2 Tbsps. paprika
- 2 Tbsps. granulated garlic
- 2 Tbsps. granulated onion
- 1 Tbsp. black pepper, freshly ground
Mix all ingredients in a bowl; place in airtight container; cover; reserve.
- 8 Tbsps. unsalted butter
- 2 cups onions, minced
- 1 Tbsp. garlic, minced
- 1 Tbsp. thyme, minced
- 1 Tbsp. all-purpose flour
- 1 cup shrimp or chicken stock
- 1 tsp. paprika
- 1 tsp. hot sauce
- 1 lb. crawfish tails
- 1/4 cup green onions, chopped
- 2 Tbsps. flat-leaf parsley, minced
- cooked white rice (for serving)
Heat butter in a saucepan set over medium heat; add onions and garlic; cook, stirring occasionally, until onions begin to turn translucent; stir in thyme and flour; cook 1 minute (be careful not to brown flour); add stock, 1 Tbsp. Cajun seasoning, paprika, and hot sauce; cook, stirring occasionally, 2 to 3 minutes; stir in crawfish tails; bring to a boil; reduce heat; cover; simmer, stirring occasionally, 10 minutes; stir in green onions and parsley; remove from heat; reserve (keep warm).
To serve, divide rice among shallow bowls; top with étouffée.
What to drink: Sweet ice tea or Abita beer
Chef’s Note: This recipe also works with shrimp: bring 1 cup water seasoned with 1 tsp. Cajun seasoning to a boil in large saucepan; add 1 lb. peeled medium shrimp; cook 5 minutes; strain, reserving 1 cup cooking liquid to use as stock.
Food Arts Note: Live crawfish can be ordered at cajungrocer.com.