Crawfish Étouffée (American South)

Étouffée (French for smother) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as a popular dish in the coastal counties of Mississippi.

6 Tbsp. butter
4 Tbsp. all-purpose flour, unbleached
2 cups onions, chopped
½ cup celery, chopped
½ cup green bell pepper, chopped
6 cloves garlic, minced
2 bay leaves
2 sprigs fresh thyme
2½ cups shrimp stock
1 cup peeled, seeded and tomatoes, diced
1 tsp. coarse sea salt
¼ tsp. cayenne pepper
2 tsp. Worcestershire sauce
hot sauce, such as Tabasco, as desired
2 lb crawfish tails, with the fat
2 tsp. Emeril's Essence
½ lemon, freshly juiced
1 cup scallions, chopped
¼ cup flat-leaf parsley, chopped

To Serve:
1 recipe Perfect White Rice

In a large, heavy saucepan, melt 4 Tbsp. of butter over medium heat. Add flour and whisk to combine. Continue to cook, stirring constantly, until flour mixture is the color of peanut butter.

Add onions, celery, bell pepper, garlic, bay leaves, and thyme. Cook, stirring occasionally, until vegetables have softened, 6-8 minutes. Add stock, tomatoes, salt, cayenne, Worcestershire sauce, and Tabasco; bring to a boil. Skim surface, reduce heat, and simmer, stirring occasionally, for 30 minutes.

In a medium bowl, toss together crawfish tails (and any crawfish fat) and the Essence, and add to the simmering sauce along with the lemon juice, scallions, and parsley. Cook, stirring occasionally, for 15 minutes. Add remaining 2 Tbsp. butter; stir to combine.

Serve over hot rice.

Makes 8 servings.