Crawfish Etouffee Supreme Recipe
Etouffee over Cornbread Dressing with choice of Fried Shrimp or Fish, (With two side orders)
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Ingredients
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Crawfish Etouffee
Cornbread Dressing
Fried Shrimp or Fish
Side Orders
Method
Crawfish Etouffee
- 1
Prepare the Roux
In a large skillet, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery (the 'holy trinity') and sauté for about 5 minutes until softened.
- 2
Add the Crawfish
Stir in the garlic, crawfish tails, thyme, paprika, salt, and black pepper. Cook for another 5 minutes.
- 3
Simmer the Mixture
Pour in the chicken broth and hot sauce. Bring to a simmer and let it cook for 20 minutes, stirring occasionally.
- 4
Finish with Green Onions
Once the etouffee is thickened, remove from heat and stir in chopped green onions for garnish.
Cornbread Dressing
- 5
Prepare the Mixture
In a large bowl, combine crumbled cornbread, chicken broth, beaten eggs, chopped onion, chopped celery, salt, black pepper, sage, and melted butter. Mix well.
- 6
Bake the Dressing
Transfer the mixture to a greased baking dish and bake at 350°F (175°C) for 30-35 minutes until golden brown on top.
Fried Shrimp or Fish
- 7
- 8
Fry the Seafood
In a large skillet, heat oil over medium-high heat. Fry the coated shrimp or fish for about 3-4 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.
Side Orders
- 9
Prepare the Sides
Steam the vegetables until tender and cook the rice according to package instructions.