Crawfish Etoufee Dugazon

Inspiration

There is nothing quite like Crawfish Etoufee… and Bobby’s Grandfather, Bainbridge Dugazon could make a mean one.   As a "smothered" dish, it reflects the Cajun, Creole, and French influence on Louisiana cuisine, served over rice with crusty french bread.  It’s truly a Louisiana classic.

Ideal Serving Moment

This can now be enjoyed anytime of the year given that you can use frozen crawfish tails.  However, crawfish season runs from November through mid July so can be done with fresh crawfish tails during this time.  To be eaten with family, friends both in and out of the home. 

Recipe Details

Serves: 4

Adapted from the recipe of Bainbridge Dugazon

Ingredients

• 2 sticks butter (1 salted, 1 unsalted)

• 1 cup finely chopped white onion

• 1 cup finely chopped shallots

• ½ cup finely chopped celery

• 1 teaspoon minced garlic

• 2 tablespoons flour

• 1 cup whole tomatoes (fresh or half an 8 oz can whole tomatoes with juice)

• 2 ½ cups fish stock (homemade, frozen or premade)

• 2 teaspoons salt

• 1 ½ teaspoons black pepper

• ½ teaspoon Tony’s Cajun Seasoning

• 1 tablespoons Worcestershire sauce

• 2 cups crawfish tails (frozen and from Louisiana)

Preparation

In a large saucepan melt butter and saute onion, celery and shallots until tender, 10-12 mins or so.  Do not brown just cook until tender. 

Add garlic and cooking for an additional minute.  

Add the flower and stir constantly until golden brown, may take 5-7 minutes. 

Add tomatoes and crush up and brown, may take 5-7 minutes. 

Blend in the fish stock and simmer for 12-15 minutes.  

Add salt, pepper, Tony’s, Worcestershire sauce and crawfish tails.  Cook slowly for 20-25 minutes, stirring constantly, but do not let boil.  

Serve with a hot rice, your choice of Louisiana Hotsauces, crusty french bread and a crunchy green salad.