Kenneth Temple’s Crawfish Etouffée | An Introduction to Cajun and Creole Cooking | Food Network

Etouffée is constructed with layers of taste beginning with an ideal roux, special spice mix and the trinity of onions, bell pepper and celery!
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Level: Easy
Total: 25 min
Active: 15 minutes
Yield: 6 portions


1/2 cup canola oil
1/2 cup all-purpose flour
3 stalks celery, sliced
1 medium Spanish or white onion, chopped
1 bell pepper, sliced
2 to 4 cloves garlic, carefully sliced
2 bay leaves
1 teaspoon cayenne pepper
1 teaspoon dried
1/2 teaspoon white pepper
Kosher salt and newly ground black pepper
3 to 3 1/2 cups low-sodium chicken stock
2 pounds peeled crawfish tails
1 bunch green onions (3 to 4 bulbs), chopped (about 3/4 cup).
4 cups prepared rice, for serving.
Hot sauce, for serving.


Heat the oil in a 12-inch cast iron frying pan or big cast-iron frying pan over medium-high heat up until the oil begins to gently smoke, about 5 minutes. Whisk in the flour and cook until it turns a peanut butter brown color. Switch off the heat. Stir in the celery, onions and peppers and cook till the onions are clear, about 2 minutes. Return the heat to medium to medium-low and stir in the garlic and bay leaves. While the trinity cooks, combine the cayenne, , white pepper, 1 teaspoon salt and 1 teaspoon black pepper in a small bowl. Stir into the frying pan, a little at a time, to construct taste (see Cook's Note).

Blend in the stock 1 cup at a time, making sure it is included and smooth. Bring to a boil, then prepare till a little thickened, about 2 minutes. Season to taste with salt and black pepper. Add the crawfish and cook till they tighten up in look, 2 to 3 minutes. Shut off the heat, then stir in half of the green onions. Serve right away over fluffed rice with hot sauce and garnish with the staying green onions.

Cook's Note.

Seasoning the veggies a little at a time with the mouthwatering spices at each stage constructs and deepens the tastes of the étouffée.

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Kenneth Temple's Crawfish Etouffée|An Introduction to Cajun and Cooking|Food Network.

Kenneth Temple's Crawfish Etouffée | An Introduction to Cajun and Cooking | Food Network

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About the Author: Yvette Cook


  1. Bendiciones hermosa Celina que Dios te cuided donde quiera que encantan tus videos.

  2. Bendiciones hermosa Celina que Dios te cuider donde quiera que Kimmy-jka.Monster encantan tus videos.

  3. I like your style! I’m looking forward to seeing more of your videos ❤️

  4. I’d like a date-night with Chef KT…watch him cook for me or be his sous chef. 😊

  5. Never had an etouffee, but crawdads, mudbugs, or whatever you want to call them, yes please!

  6. *Hope you keep uploading new content. You’re awesome.*

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