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