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Crawfish Étouffée

Crawfish Étouffée

It’s both a party in a skillet and the kind of soulful, comfort meal you might be served by your grandmother (if you’re lucky, she’s from Breaux Bridge). We’re talking étouffée, one of the most famous and beloved Cajun dishes around. Étouffée can be made with shrimp, but its best incarnation is made with rich, flavorful crawfish tail meat from Southwest Louisiana.

I learned to make the dish from New Orleans Chef Donald Link, when we collaborated on the cookbook “Real Cajun.” (Shameless pride: the book won a James Beard Award for Best American Cookbook.) A buttery chicken stock (homemade or store bought) pulls the aromatics, spices, and crawfish together into the same soothing chord. After simmering, all this dish needs is a Cajun soundtrack, steamed rice, cold beer and your favorite hot sauce.

categories : Recipes

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