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Restaurants›Drago's Seafood Restaurant - Hilton New Orleans Riverside›Crawfish Étouffée Recipe

Crawfish Étouffée Recipe

Name: Drago's Seafood Restaurant - Hilton New Orleans Riversides Crawfish Étouffée Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tbsp unsalted butter; 6 tbsp all-purpose flour; 1 cup onion, finely diced; 0.5 cup green bell pepper, finely diced; 0.5 cup celery stalks, finely diced; 3 cloves garlic, minced; 3 cups low-sodium chicken stock (or seafood stock); 1 tbsp tomato paste; 1 tsp Worcestershire sauce; 1 tsp hot sauce (such as Crystal or Tabasco); 1 tbs Creole seasoning; 0.5 tsp dried thyme; 1 piece bay leaf; 0.5 tsp salt; 0.5 tsp freshly ground black pepper; 1 lb crawfish tails (peeled, cooked); 1 tbsp unsalted butter (for finishing); 2 tbsp fresh parsley, chopped; 2 tbsp green onions (scallions), thinly sliced; 1 tsp lemon juice (optional); 4 cups cooked white rice; 0.5 tsp filé powder (optional)

Inspired by Drago's Seafood Restaurant - Hilton New Orleans Riverside

Time45m

Serves4

Make Crawfish Étouffée Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Étouffée Base

6 tbsp Unsalted butter

6 tbsp 00 bread flour

1 cup onion, finely diced

1/2 cup green bell pepper, finely diced

1/2 cup celery stalks, finely diced

3 cloves Garlic, minced

Liquids & Seasoning

3 cups low-sodium chicken stock (or seafood stock)

1 tbsp tomato paste

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (such as Crystal or Tabasco)

1 tbs creole seasoning

1/2 tsp dried thyme

1 piece bay leaf

1/2 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Crawfish & Finish

1 lb crawfish tails (peeled, cooked)

1 tbsp unsalted butter (for finishing)

2 tbsp Fresh parsley, chopped

2 tbsp green onions (scallions), thinly sliced

1 tsp lemon juice (optional)

To Serve

4 cups cooked white rice

1/2 tsp filé powder (optional)

Method

Étouffée Base

Make a blond roux

In a large heavy skillet or Dutch oven over medium heat, melt 6 tablespoons unsalted butter. Once melted and foamy, add 6 tablespoons all-purpose flour and whisk constantly. Cook the roux, stirring and scraping the bottom, until it becomes a light caramel/blond color and has a nutty aroma, about 6–8 minutes. Do not let it burn; reduce heat if it browns too quickly.

Add the holy trinity and garlic

Reduce heat to medium-low. Add 1 cup finely diced onion, 1/2 cup diced green bell pepper, and 1/2 cup diced celery to the roux. Sauté, stirring often, until vegetables are softened and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.

Liquids & Seasoning

Slowly whisk in 3 cups low-sodium chicken or seafood stock a little at a time so the mixture smooths out. Scrape any browned bits from the pan. Stir in 1 tablespoon tomato paste, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 tablespoon Creole seasoning, 1/2 teaspoon dried thyme, and 1 bay leaf. Bring the mixture to a gentle simmer, then reduce heat to low and let simmer uncovered for 10–12 minutes to thicken and develop flavor. Taste and adjust salt and pepper (start with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper).

Crawfish & Finish

Stir in 1 pound cooked crawfish tails and 1 tablespoon unsalted butter reserved for finishing. Gently simmer 3–5 minutes just to heat the crawfish through and meld flavors — do not overcook or the tails will toughen.

Remove and discard the bay leaf. Stir in 2 tablespoons chopped fresh parsley, 2 tablespoons sliced green onions, and 1 teaspoon lemon juice if using. If you like a thicker finish and more traditional texture, sprinkle up to 1/2 teaspoon filé powder into the pot and stir; let sit off heat 1–2 minutes (filé thickens as it cools).

To Serve

Spoon 1 cup cooked white rice into each bowl (recipe yields about 4 servings). Ladle the crawfish étouffée over the rice. Garnish with extra chopped parsley and sliced green onions if desired. Serve hot with crusty bread or corn on the cob.