Crawfish Etouffee With Blackened Fish
Crawfish Etouffee With Blackened Fish
Ingredients
For the Crawfish Etouffee
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 pound cooked crawfish tails, peeled
- 1/4 cup fresh parsley, chopped, for garnish
- 2 green onions, sliced, for garnish
- to taste hot sauce
- to taste salt
- to taste black pepper
For the Blackened Fish
- 4 white fish fillets, 6-ounce each, such as cod, snapper, or catfish
- 2 tablespoons blackening seasoning
- 1/4 cup unsalted butter, melted
For Serving
- 4 cups cooked white rice
Instructions
- 1
Prepare the roux for the etouffee: In a large Dutch oven or heavy-bottomed pot, melt 1/2 cup unsalted butter over medium heat. Gradually whisk in 1/2 cup all-purpose flour. Cook, stirring constantly, for 10-15 minutes, until the roux is a rich, dark peanut butter color. Be careful not to burn it.
⏱️ 15 min
- 2
Add the 'holy trinity': Add the chopped yellow onion, celery, and green bell pepper to the roux. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min
- 3
Incorporate aromatics and liquids: Stir in the minced garlic and cook for 1 minute until fragrant. Gradually whisk in the chicken broth, ensuring no lumps remain. Add the undrained diced tomatoes, tomato paste, Worcestershire sauce, Creole seasoning, dried thyme, and bay leaf. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
⏱️ 25 min
- 4
Finish the etouffee: Stir in the peeled crawfish tails. Cook for another 5-7 minutes, or until the crawfish are heated through. Season with salt, black pepper, and hot sauce to taste. Remove the bay leaf before serving.
⏱️ 7 min
- 5
Prepare the blackened fish: While the etouffee is simmering, pat the fish fillets dry with paper towels. Dip each fillet into the melted butter, then generously coat both sides with blackening seasoning.
⏱️ 5 min
- 6
Cook the blackened fish: Heat a large cast-iron skillet over high heat until it begins to smoke lightly. Place the seasoned fish fillets in the hot skillet. Cook for 2-3 minutes per side, or until the fish is opaque and flakes easily with a fork. Be sure to ventilate your kitchen well, as blackening can produce a lot of smoke.
⏱️ 6 min
- 7
Serve: Ladle the crawfish etouffee over a bed of cooked white rice. Top each serving with a blackened fish fillet. Garnish with fresh chopped parsley and sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crawfish Etouffee With Blackened Fish
For the Crawfish Etouffee
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes, 14.5 ounce, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Creole seasoning
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 pound cooked crawfish tails, peeled
- 1/4 cup fresh parsley, chopped, for garnish
- 2 green onions, sliced, for garnish
- to taste hot sauce
- to taste salt
- to taste black pepper
For the Blackened Fish
- 4 white fish fillets, 6-ounce each, such as cod, snapper, or catfish
- 2 tablespoons blackening seasoning
- 1/4 cup unsalted butter, melted
For Serving
- 4 cups cooked white rice
Instructions
- 1
Prepare the roux for the etouffee: In a large Dutch oven or heavy-bottomed pot, melt 1/2 cup unsalted butter over medium heat. Gradually whisk in 1/2 cup all-purpose flour. Cook, stirring constantly, for 10-15 minutes, until the roux is a rich, dark peanut butter color. Be careful not to burn it.
⏱️ 15 min - 2
Add the 'holy trinity': Add the chopped yellow onion, celery, and green bell pepper to the roux. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
⏱️ 10 min - 3
Incorporate aromatics and liquids: Stir in the minced garlic and cook for 1 minute until fragrant. Gradually whisk in the chicken broth, ensuring no lumps remain. Add the undrained diced tomatoes, tomato paste, Worcestershire sauce, Creole seasoning, dried thyme, and bay leaf. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
⏱️ 25 min - 4
Finish the etouffee: Stir in the peeled crawfish tails. Cook for another 5-7 minutes, or until the crawfish are heated through. Season with salt, black pepper, and hot sauce to taste. Remove the bay leaf before serving.
⏱️ 7 min - 5
Prepare the blackened fish: While the etouffee is simmering, pat the fish fillets dry with paper towels. Dip each fillet into the melted butter, then generously coat both sides with blackening seasoning.
⏱️ 5 min - 6
Cook the blackened fish: Heat a large cast-iron skillet over high heat until it begins to smoke lightly. Place the seasoned fish fillets in the hot skillet. Cook for 2-3 minutes per side, or until the fish is opaque and flakes easily with a fork. Be sure to ventilate your kitchen well, as blackening can produce a lot of smoke.
⏱️ 6 min - 7
Serve: Ladle the crawfish etouffee over a bed of cooked white rice. Top each serving with a blackened fish fillet. Garnish with fresh chopped parsley and sliced green onions.
⏱️ 2 min