Visit Us On TwitterVisit Us On FacebookVisit Us On InstagramVisit Us On YoutubeVisit Us On PinterestCheck Our Feed

Southern Style Etouffee

Sometimes you just need a little southern flavor in the kitchen. Etouffee…….yuuuumy.

What the heck is that you say?!

It’s a fancy word for shellfish in a delicious gravy over rice. That simple?! You bet.

Etouffe1

Oh back many years ago, while in undergrad and grad school, I worked part-time at a lovely seafood restaurant as a server. This is where I first discovered Etouffee. It was one of the main staple dishes on the menu and it was also a best-seller. I love shellfish, so I had to try it. I’m sure you can guess the outcome since I am making my own version. It was deeeelicious.

Although crawfish (AKA crayfish) are eaten all over the states (or world for that matter), we don’t see too many crawfish dishes in Pennsylvania. Now, in Louisiana, crawfish meals are everywhere because that is where most of the crawfish in the US are harvested. Makes complete sense. I have not yet seen a crawfish dish on any menu here in Germany, but I am sure they exist because they sell crawfish meat at the grocery store.

etouffe6

This dish is simple, yet it tastes sophisticated. There are few ingredients, yet they all come together so nicely and create an amazing blend of flavors. Simplicity at it’s finest, folks.

So instead of date night out, why not date night at home with this dish?

Enjoy and Live Fresh!

 

Print Recipe
Southern Style Etouffee
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cook rice according to the instructions on the package. Place flour in a small bowl. Add water little by little until a thin paste is formed.
  2. While rice is cooking, heat oil and butter in a large pot over medium heat. Add onions, celery, garlic, bay leaf, and Old Bay Seasoning. Cook, stirring frequently, until the vegetables are soft.
  3. Add the Knorr Homestyle Stock, 1 cup of water, and crawfish meat. Bring to a boil and then reduce the heat and simmer.
  4. Pour flour mixture into the crawfish mixture and simmer until thickened.
  5. Add lemon juice and remove the dish from the heat.
  6. Serve over rice and garnish with fresh parsley.
Share this Recipe

— 2 Comments —

Leave a Reply

Your email address will not be published. Required fields are makred *