“My Mama’s New Orleans Étouffée – A Recipe That Runs in the Family” (Traditional Style)
Ingredients:
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup green bell pepper, chopped
2 cloves garlic, minced
1 lb crawfish tails or shrimp
1 1/2 cups seafood or chicken stock
1 tsp Cajun seasoning
1/2 tsp thyme
1 bay leaf
Salt and pepper to taste
2 tbsp fresh parsley, chopped
Cooked white rice, for serving
Directions:
In a heavy-bottomed pot, melt butter over medium heat. Stir in flour and cook slowly, stirring constantly, until you get a rich golden roux (about 5–7 minutes).
Add onion, celery, and bell pepper. Cook until softened, about 5 minutes.
Stir in garlic, Cajun seasoning, thyme, and bay leaf. Cook for 1 minute.
Gradually stir in the stock, whisking to combine and remove lumps.
Add crawfish or shrimp. Simmer for 10–12 minutes until seafood is fully cooked and sauce thickens.
Season with salt, pepper, and parsley.
Serve generously over warm rice – comforting, flavorful, and full of family heritage.