Crawfish Etouffee Pot Pies



















Crawfish étouffée

2 pounds crawfish, peeled (fresh or frozen) and / or shrimp or lobster meat (I made mine with a pound of crawfish and a pound of lobster plus shrimp)
6 cups good fish stock (Richman likes shrimp juice or clam juice and chicken stock if needed. I used a high quality fish stock with great results)
1 cup all purpose flour
2/3 cup canola oil
1/3 cup butter
1 large Spanish onion, chopped
4-5 stalks celery, chopped
½ large bell pepper, chopped
1-2+ Tbs soy sauce
1-2 Tbs Worcestershire sauce
Red pepper flakes (1/2 tsp – 1 tsp as desired)
Tabasco to taste
Bay leaf
Salt and Pepper
Parsley for garnish

Heat a heavy-bottomed pan such as a Dutch oven over medium heat and add oil and flour. Reduce heat to low and cook, stirring constantly, until mixture has reached a dark caramel color and develops a nutty flavor. Will take approximately 20 minutes. Take care not to burn the flour – if you do, you must start again.

Add vegetables (should measure approximately 3 cups in total). Add a bay leaf, a generous sprinkling of salt and pepper, and red pepper flakes. Cook until vegetables are tender.

Add 3 cups liquid and reserve the rest. Add Worcestershire sauce, Tabasco, soy sauce. Stew should have some heat. Simmer until mixture thickens (one to two hours, stirring occasionally and adding additional stock as necessary).

Add fish, making sure to include all of the liquid from the crawfish if using. Simmer until fish is cooked through. Taste and adjust seasonings

Serve over rice with parsley sprinkled on top


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