A dish from Justin Wilson
Crawfish tails smothered in a buttery roux sauce with onions and peppers, served over rice.
Serves 4
Étouffée means smothered, and that is exactly what happens to the crawfish: they are folded into a light roux sauce at the last minute and cooked just long enough to heat through. Wilson served it over rice with plenty of pepper sauce.
Produce
Meat & Poultry
Dairy & Eggs
Pantry / Durable
Melt the butter, whisk in the flour, and cook to a blond roux without browning it deeply.
Add the chopped onion, pepper, and celery and cook until soft, then stir in a cup or two of stock or water to make a sauce.
Simmer the sauce for fifteen minutes, then add the crawfish tails and cook gently for five minutes more, just until they are heated through.
Season with salt, pepper, and hot sauce and serve over steamed rice with spring onions scattered over the top.
Adapted from The Justin Wilson Cookbook. View a published recipe at NYT Cooking (opens in a new tab)
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