The first night in Pass Christian, MS, I made Crawfish Etouffee and Rice for the Dinwiddie’s. Believe me…it was nerve racking, but very fun, making this classic southern dish for a family who has been cooking and eating this for years. Claudia is a very well respected cook in her family and in the community (she has written a cookbook!) so I made sure she approved before I served dinner.
1 stick unsalted butter
1 onion, small dice
1 green bell pepper, small dice
3 stalks celery, small dice
4 Tbs. flour
3 cups chicken stock or broth
1 cup water
1 # crawfish tails with their fat
1-2 teaspoons Zatarains Creole Seasoning spice, or to taste
3-4 dashes worcesteshire sauce
1 lemon, juiced
3 Tbs. parsley, chopped
Steamed white rice
In a large skillet, melt the butter over medium low heat. Add the onion, peppers and celery and cook, stirring occasionally, until soft, about 8-10 minutes. With a wooden spoon, stir in the flour and combine well. Increase heat to medium and continue to cook, stirring often, for another 5 minutes. Stir in the chicken broth and water and bring liquid to a simmer. Cook until the mixture is very thick and reduced. This should take about 15-20 minutes.
When mixture is reduced, stir in crawfish tails, Zatarains seasoning (to taste), worcestershire sauce and lemon juice. Bring to a simmer, adust seasonings and then stir in parsley just before serving.
Serve with cooked white rice.