Food & Drink

Skillet Skills: Étouffée

An award-winning recipe

Oct/Nov 2010

illustration: Tim Bower

Ingredients

  • Lance Pitre's Crawfish Étouffée

    • 1 1/3 cups yellow onion, chopped

    • 1/2 cup green bell pepper, chopped

    • 1/2 cup red bell pepper, chopped

    • 1/3 cup yellow bell pepper, chopped

    • 1/3 cup orange bell pepper, chopped

    • 1/2 cup celery, chopped

    • 1 stick salted butter

    • 3 tbsp. flour

    • 1 clove garlic, minced

    • 1 8-oz. can tomato sauce

    • 1 cup chicken broth

    • 2/3 cup half-and-half

    • 1 16-oz. package peeled Louisiana crawfish

    • 1/2 tsp. cayenne pepper

    • 1 tsp. salt

    • 1/8 tsp. ground cloves

    • 2 stalks green onions, chopped

Preparation

  1. Over medium heat, sauté the onion, bell peppers, and celery in butter until the onions are translucent—approximately 15 minutes. Add the flour, stirring constantly until well blended but not browned. Add garlic and tomato sauce. Stir in chicken broth and half-and-half. Lower heat and simmer for approximately 10 minutes. Add crawfish, seasonings, and green onions. Heat through. Serve over a bed of hot rice.

Recipe from repeat World Championship Crawfish Étouffée Cook-Off champ Lance Pitre.

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