Crawfish Stew-Fay (Etouffee) | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Classic Louisiana Crawfish Stew-Fay (Etouffée) | Marcelle Bienvenue's family recipe. Serves 4-6 with savory crawfish, onions, peppers, and herbs. Perfectly smothered without a roux.
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Cooking tools:
- Stove
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
Ingredients
- 1/4 pound (1 stick) unsalted butter
- 2 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 2 pounds peeled crawfish tails
- 1 tablespoon flour or cornstarch dissolved in 1/2 cup water
- Salt and cayenne to taste
- 2 tablespoons chopped green onions
- 1 tablespoon fresh parsley leaves, chopped
- salt and cayenne pepper to taste
- Cooked long-grain rice
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