Source: Paul Harsha (adapted from “Cooking with Entergy”)
- 1 stick butter
- 1 cup celery chopped
- 1 cup bell pepper chopped
- 1 cup yellow onion chopped
- 1/2 cup green onion chopped
- 1/4 cup parsley chopped
- 1 clove garlic minced
- 1 teaspoon flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon black pepper or to taste
- 1/4 teaspoon cayenne or to taste
- 14.5oz can diced tomatoes
- 1 pound crawfish peeled (frozen works fine)
Melt butter in a dutch oven.
Stir in onions, celery, and bell pepper. Sauté on high until vegetables start to soften — about 8-10 minutes.
Add green onions, parsley, and garlic. Sauté until onions are soft and translucent — about 5 minutes.
Add flour and seasonings. Stir to incorporate. Cook another 1-2 minutes.
Add crawfish and tomatoes. Reduce heat, cover, and cook 10 minutes. Adjust seasonings.
Place a mound of rice in the center of each plate and pour étouffée around.
Garnish with additional parsley.
Adapted from “Cooking with Entergy”
The Entergy original started with 1.5 sticks of butter, had no garlic or tomatoes, and different seasonings. I made it more like my grandmother’s… but may put the butter back.