Crawfish Étouffée Recipe | Fire & Smoke Society Seasonings
Best made with rich, flavorful crawfish tail meat from Southwest Louisiana, étouffée is one of the most famous and beloved Cajun dishes around.
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Ingredients
- 8 tablespoons (1 stick) unsalted butter, divided
- 1 medium onion, finely chopped
- 3 celery stalks, finely chopped
- 1 green bell pepper, cored, seeded and finely chopped
- 1 jalapeno pepper, stemmed seeded and finely chopped
- 4 bay leaves (preferably fresh)
- 1 tablespoon Chica Licka Bam Bam seasoning
- 2 pounds Louisiana crawfish tail meat
- ¼ cup all-purpose flour
- 4 cups chicken stock
- Juice of ½ lemon (plus more as desired)
- Steamed white rice
- Thinly sliced scallions
- Chopped parsley (optional)
- Hot sauce (such as Crystal or Tabasco)
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