Crawfish Etouffee Recipe Ingredients

Series Summary

The term étouffée derives from the French verb "étouffer," which means "to smother, stifle or suffocate." While crawfish suffer this fate in preparation for this Creole dish, our expert's recipe insures a much more exciting fate for your taste buds. With more spice and a thicker sauce than the ever-popular gumbo, crawfish etouffee has long been a staple of Louisiana cuisine. If gumbo allows for-even encourages-a mixture of many different ingredients, etouffee places more specific demands on the first-time chef...forget to stir the roux and the dish is a total loss!

Let our Expert Village chef lead you through the challenges of roux preparation and other potential pitfalls of this cajun delicacy. From chopping and stirring to advanced seasoning, this free video series will begin with the basics of this seafood dish and ultimately demonstrate how to season it to perfection. Your friends and family will marvel at your mouth-watering feast. Let the good times roll, or in terms of canjun French, "laissez les bon temps roullet!"

Video Transcript

"Hi this is Dave from Expert Village and today we are going to make craw fish etouffee. I'm going to be using my assistant to help me out. Alright these are the ingredients for craw fish etouffee. A 2/4 cup of chop onions, 2/4 cup of chopped celery, 2/4 cup of chopped green bell pepper, 3 1/2 tablespoon of vegetable oil, 3 tablespoon of flour, 1 1/2 seafood stock which we would make from the bullion cubes, about 1/2 cup of butter, and a pound of craw fish tails already peeled, finely chopped green onion, and 2 cups of cooked rice. And a whole lot of seasonings. "