Étouffée is about as delicious as a dish can be. It's hearty, it's creamy, and it's got a ton of butter. Anything can really be turned into an Étouffée, but this recipe utilizes a consistent crawfish replacement, Langoustinos. They create a similar taste and texture to crawfish, and I don't have to pay $15 for shipping.
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Ingredients
340g Langoustinos from Trader Joes (or 340g cooked shrimp/ crawfish)
50g butter
50g ap flour
1/2 bell pepper
1 yellow onion
1 celery stalks
4 garlic cloves
50ml of white wine
500ml fish stock - or water
4-6g cajun seasoning
2g garlic powder
Splash of hot sauce
Tons of black pepper
Salt
Bay leaf
Thyme
Long Grain White Rice For serving
Green onions
00:00 - Étouffée
00:32 - The Trinity
01:28 - Roux Making
02:30 - Making the Sauce
03:39 - How To Cook Rice
04:02 - Where Da Crawfish?
04:37 - Finishing and Seasoning
05:16 - Plating
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