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how to make crawfish andouille sausage Étouffée

(1 rating)
DaveSSmith1 avatar
Recipe by
Dave Smith
@DaveSSmith1
Myrtle Beach, SC

One of the best things about visiting New Orleans is that when you come here, you get to have food that you couldn’t have anywhere else in the country and learn how to cook it. And even if you can find these dishes in your hometown, it will never taste as good as it does when prepared in New Orleans by a New Orleanian. Crawfish Étouffée is one of the best examples of this theory. The word étouffée (pronounced eh-too-fey) comes from the French word “to smother.” The best way to describe the dish is a thicker stew, seasoned to perfection and chock full of delicious, plump crawfish.

(1 rating)
yield 4 to 6
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For how to make crawfish andouille sausage Étouffée

  • 3 c
    crawfish, live, boiled in spices then peeled
  • 1/4 lb
    andouille sausage
  • 1 sm
    sweet onion
  • 1/2 sm
    red bell pepper
  • 2 Tbsp
    celery leaves
  • 1 bunch
    green onions tops, choped
  • 4 clove
    garlic, minced not crushed
  • 1
    roma tomatoes
  • 2 c
    water
  • 2
    bay leaves
  • 1 tsp
    basil, dried or fresh
  • 4 sprig
    parsley, chooped
  • 3 to 4 dash
    franks hot peper sauce
  • 2 tsp
    black pepper
  • 4 Tbsp
    olive oil, extra virgin
  • salt to taste
  • ROUX
  • 1/2 c
    ap flour
  • 1/2 c
    vegetable oil
  • 1/2 stick
    butter

How To Make how to make crawfish andouille sausage Étouffée

  • 1
    Get all your thing together great if you Sous Chef to help you
  • 2
    Saute the chopped onions, celery (my wife doesn't like celery so I cut back but you can equal amounts) and bell pepper in olive oil until slightly tender in a large pot. This is called the “holy trinity” (or simply “trinity") of Cajun/Creole Vegs.
  • 3
    Making the flour Roux start with a light you will want a cast iron pan
  • 4
    Keep string the flour Roux to light brown after 10 min
  • 5
    Keep string the flour Roux to brown and other 10 to 15 min
  • 6
    Keep string the flour Roux to dark brown after 15 to 20 min
  • 7
    peel tomatoes remove seeds and chop into small cubes. Add roux and the 2 cups of water, bay leaves, basil to the trinity from step 2 and bring to boil for 10 min.
  • 8
    Add chopped garlic and crawfish tails and Andouille sausage. Saute all for a few minutes, stirring occasionally.
  • 9
    Server over rice and enjoy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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