Jason’s Party-Sized Crawfish Étouffée2019-11-10
- Servings : 15-20
- Prep Time : 10m
- Cook Time : 1:55 h
- Ready In : 2:5 h
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Jason’s adaptation on this Crawfish Étouffée comes from a combination of a few different recipes. This recipe makes enough to feed a large group of 15-20 people, so it’s perfect for a party of any type. To make this recipe faster, it calls for 1 1/2 containers of Guidry’s Cajun Trinity. However, you can chop 3 cups worth of yellow onions, bell pepper, celery, green onions, parsley and garlic as a substitute.
- 1 1/2 containers (24 oz total) of Guidry's Cajun Trinity
- 4 sticks of salted butter
- 1 red bell pepper, diced
- 1/2 bunch of parsley, chopped
- 1 1/2 cups of flour
- 1 bunch of green onion, chopped with green and white portions separated
- 8 cubes of shrimp bouillon
- 6 cups of water
- 1 tbsp of gumbo file powder
- 3 (12 oz) packages of frozen crawfish tails with the fat
- 1 lbs of peeled and deveined raw gulf shrimp
- Salt, pepper and cayenne powder to taste
In a large, heavy-bottom pot or enameled cast iron Dutch oven (don't use regular cast iron) melt your butter over medium-low heat.
Put all of your chopped vegetables and trinity mix in the butter. Let simmer for 45 mins. Keep the heat low enough so you don't brown the butter.
While waiting for the vegetables, boil your water. Put the 8 shrimp bouillon cubes in and whisk to dissolve them.
After your vegetables are cooked and soft, mix in your flour to make like a paste. Cook the paste over medium low heat for 10 minutes. Do not let it brown like a gumbo roux. It should be like a reddish rust color. Pretty much the color you want your finished product to be.
Once your paste is cooked whisk in the boiling bouillon water. Keep mixing for several minutes to prevent clumping from the flour. Let this cook for about 30 minutes on medium low stirring often so it does burn to the bottom of the pot.
Add your crawfish and shrimp and let cook on medium low for another 15 minutes.
At this point you can add the tbsp of gumbo file and then salt, pepper and cayenne powder to taste. You won't need much at all. Let it cook for another 15 minutes.
Serve over white rice with French baguette bread and garnish with the green onion.