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Crawfish & Sausage Étouffée

Classic Étouffée made with fried sausage, crawfish tails, celery, onions, bay leaves, and peppers simmered in a nutty blond roux.

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WHAT’S GOING ON HERE:

Crawfish tails: Crawfish tails are pretty common in Étouffée. Skip the whole crawfish and opt for the tails make this process a lot easier. Crawfish tail adds a sweet seafood flavor that definitely completes the dish.

Mirepoix: Mirepoix is a staple, in generally consists of celery, onions, carrots, and garlic. For this recipe, I swapped the carrots and substituted bell peppers to keep it regionally authentic.

Dried herbs: Dried herbs are a must in this kind of stew. Fresh herbs tend to get lost in the simmer. Dried herbs tend to stick out, last in the simmer, and stay super aromatic.

Garlic: Proper handling of garlic can really make the dish stand out too big of chunks and the stew can be on the sweet side so I finely mince my garlic to give it that robust garlicky taste.

Sherry: A little alcohol never hurts. When it comes to deglazing use what you have on hand whether it’s dry white wine or whiskey. skip the oddball alcohol, red wine, and beer.

Roux: A roux is equal parts fat and flour. when making this dish you’ll be starting off with sausage to render the fat and give this dish extra flavor. adding the sausage later can result in a greasy end product.

TIPS & TRICKS FOR THE BEST CRAWFISH & SAUSAGE ÉTOUFFÉE

layers; layering is the key to building flavor always start with the sausage to render some of the flavorful fat. followed by the veggies, flour, and broth. save the crawfish tails for last since they cook in seconds.

deglazing: to pick the remaining flour and bites from the bottom of the pan deglaze with a little sherry. use a wooden spoon so you don’t scratch the pan.

timing: although the sausage is cooked first it’s added last toward to end. add the seafood and sausage last to help it maintain the perfect cook and texture.

SIMILAR INGREDIENTS TO:

  1. GARLIC BUTTER CRAWFISH SMOTHERED GRILLED CHICKEN
  2. SOURDOUGH STUFFED BLACKENED SALMON W/ CRAWFISH MUSHROOM SAUCE
  3. CRAB AND CRAWFISH STUFFED MUSHROOM ALFREDO

ENJOY THIS RECIPE WITH:

  1. SMOKED TURKEY NECK + RED BEANS & RICE
  2. STEWED OKRA & TOMATOES
  3. GRILLED SHRIMP W/ CAJUN BUTTER

Crawfish & Sausage Étouffée

Crawfish & Sausage Étouffée
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INGREDIENTS

  • 12oz Crawfish Tails
  • 16oz Sausage, sliced
  • 1/4c Cooking Oil
  • 1/4c Flour
  • 1 Large Yellow Onion, diced
  • 3 Celery, diced
  • 1 Green Bell Pepper, diced
  • 3 Bay Leaves
  • 8 Garlic Cloves, minced
  • 1 Jalapeno, minced
  • 2tsp Black Pepper
  • 2tsp Paprika
  • 1tsp Gumbo File
  • 2tsp Thyme
  • 5c Bone Broth
  • 1/4c Sherry
  • Salt

INSTRUCTIONS

  • In a cold Dutch oven add in sausage. Heat the pan to medium high and render the fat and crisp the sausage.
  • Remove the sausage from the pan. Add the oil.
  • Add in onions, celery and bell pepper. Sweat for about 10 minutes.
  • Add in flour and cook and stir for 10-15 minutes till nutty and golden brown.
  • Once thickened and brown add in sherry and scrap the bottom of the pan with a wooden spoon for about one minute.
  • Add in stock, garlic and bay leaves. Bring to a boil and add the herbs in.
  • Reduce to a simmer, stir and simmer for about 20-30 minutes. Till slightly reduced and thickened.
  • Add in crawfish and sausage and adjust salt and pepper.
  • Serve with rice!
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