Miss Ollie's Crawfish or Shrimp Étouffée (Etouffee)
Ingredients
- 2 pods of garlic, chopped fine
- 2 cups onions, chopped fine
- 2 cups celery, (no strings) chopped fine
- 1 bell pepper, chopped fine
- 1/4 cup Mazola oil for sautéing
- 2 tbsp tomato paste
- water
- 1 tbsp cornstarch
- 1 pound shrimp or crawfish with fat, uncooked and peeled
- handful of chopped parsley and green onions (optional)
- salt and black pepper to taste
Step-by-Step Instructions
- In a medium saucepan or cast iron pot, add oil and heat over medium heat. Add the garlic, onion, celery and bell pepper. Sauté until the veggies wilt, about 8-10 minutes.
- Add the tomato paste and enough water (about 1 to 2 cups) to form a saucy gravy. Stir well to combine.
- Dissolve the cornstarch in a little water and add to the mixture. Cook over low heat, stirring occasionally for 10 to 15 minutes until the sauce thickens.
- Salt and pepper to taste, then add the crawfish or shrimp and cook for 10 to 15 minutes more or until the seafood is pink and cooked through.
- Add fresh parsley and/or green onions and serve over rice.
Common Problems and Solutions
Q: Why is my étouffée watery?
A: Make sure to dissolve the cornstarch completely in a small amount of cold water before adding it to the pot. Add it gradually and let the sauce simmer for the full 10-15 minutes to thicken properly. If it's still too thin, you can mix a little more cornstarch with water and stir it in.
Q: Can I use frozen crawfish or shrimp?
A: Yes, but thaw them completely and drain well before adding to the pot. Excess water from frozen seafood can make your étouffée watery. Pat them dry with paper towels if needed.
Q: How do I know when the seafood is done?
A: Shrimp and crawfish are done when they turn pink and opaque. Don't overcook them or they'll become rubbery—10-15 minutes is usually plenty once the liquid is at a gentle simmer.
Tips and Techniques
Make sure to chop your vegetables fine and uniform so they cook evenly. The ’no strings’ note for celery is important—peel the tough outer strings from celery stalks before chopping to avoid a stringy texture in the finished dish.
Ingredient Substitutions
- crawfish or shrimp: diced chicken breast or firm white fish
- Mazola oil: vegetable oil, canola oil, or butter
- cornstarch: all-purpose flour (use 2 tablespoons)
Equipment Needed
- medium saucepan or cast iron pot
- wooden spoon for stirring
- sharp knife and cutting board for chopping vegetables
Historical Context
Étouffée means ‘smothered’ in French, and it’s a classic Cajun dish where seafood is smothered in a rich sauce. While many versions use a dark roux, this lighter tomato-based approach was popular in many Cajun home kitchens for its simplicity and quick cooking time.
