Jason’s Party-Sized Crawfish Étouffée

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.

Ingredients

  • 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

Directions

Step 1

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.

Step 2

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.

Step 3

While waiting for the vegetables, boil your water. Put the 8 shrimp bouillon cubes in and whisk to dissolve them.

Step 4

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.

Step 5

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.

Step 6

Add your crawfish and shrimp and let cook on medium low for another 15 minutes.

Step 7

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.

Step 8

Serve over white rice with French baguette bread and garnish with the green onion.



Leave a Comment

Recently Added Recipes

Eggnog Pralines

Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented…

December 8, 2019

“Sugar Roux” Sausage, Rice and Gravy

Interestingly the gravy is not sweet; caramelizing burns out the sweetness.

November 25, 2019

Hot Chocolate

This hot chocolate is one of the things I looked forward to most during the holiday season.  Cold weather outside…

November 12, 2019

Ground Beef Stew

This recipe is very similar to meatball stew, but doesn't require you to make meatballs. It also has a different…

October 18, 2019

Shrimp and Egg Stew

Shrimp and Egg Stew is a popular Louisiana dish, enjoyed by many.  It's not only delicious, but it's easy to…

October 5, 2019

Puff Pastry Fruit Tart

Puff pastry is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat.…

October 1, 2019