Louisiana Crawfish Etouffee
Derrix Norman, executive chef for the East Commons at Rice, has developed a hit with his own version of etouffee. Among his touches: He uses cayenne pepper when making his roux and he adds Worcestershire sauce “to add a bit of sweetness” to the dish. Students love it, he says, whether it’s found on the serving line or Norman is dishing it up at an exhibition station.
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 tsp. cayenne pepper
1/4 cup Worcestershire sauce
1/4 cup Louisiana hot sauce
1 tsp. Creole seasoning
3 cups chicken stock
1 lb. Louisiana crawfish tail meat, thawed, drained
2 cloves garlic, crushed
1 1/2 cups chopped green onion
Salt and pepper to taste
3 cups cooked white rice
- In skillet, sauté onion, pepper and celery until tender.
- In sauce pot, melt butter over medium heat. Add flour and cayenne pepper to make peanut butter-colored roux, stirring constantly to prevent lumping.
- Add sautéed vegetables, Worcestershire sauce, hot sauce and Creole seasoning. Add chicken stock and allow to come to a boil and begin to reduce and thicken.
- Stir in crawfish and cook until heated through. Stir in garlic and green onions. Let simmer until ready to serve. Serve over cooked white rice, garnished with green onions.