After the hedonist chaos of Mardi Gras season is the quiet and chaste Lenten season, and nowhere in the world does it quite like Louisiana. The last vestiges of cold weather coupled with the warmth of a coming spring makes a seafood diet an almost welcome sacrifice for the forty days of the season that begins with Ash Wednesday and ends on Easter Sunday. Though Lent is often associated with the relatively large Catholic contingent that calls Louisiana home, it’s observed by Protestants and non-Christians alike, and even those that don’t observe Lent are unlikely to turn down a bowl of seafood gumbo, fried catfish, or a weekend seafood boil. 

One of the most popular local dishes that’s enjoyed during Lent (and year round) is étouffée, a warm and savory smothered seafood dish that’s usually enjoyed over rice. Named after a French word for “smothered,” seafood étouffée is usually associated more with Creole cuisine, but it’s still a staple across homes and restaurants in Acadiana, aka Cajun country.

What You’ll Need

Though étouffée has a fairly long list of ingredients, it’s not as complicated as it might appear at first, and being as rich and hearty as it is, can serve six to seven people once complete. Expect to spend about an hour making this dish, but you can shave time with a few shortcuts such as buying pre-cut seasoning vegetables, etc. For étouffée, you’ll need the following: 

• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 ribs celery, diced
• 5 cloves garlic, minced
  • (this mixture is known as the “Cajun Trinity” and is available already prepared)
• 12 Tablespoons butter, divided
• 1/2 cup all-purpose flour
• 4 cups seafood stock, or a little more as needed
• 2 teaspoons seafood base
• 1 teaspoon Cajun seasoning
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, or more to taste
• 1 bunch green onions, chopped
• 1 lb Louisiana crawfish tails or cooked and peeled shrimp

You’ll also want about four cups of cooked rice to serve it with, and a little hot sauce doesn’t go amiss either!

Preparing The Roux

The first thing you’ll want to do is sautee your “Cajun trinity” in about 2-4 tablespoons of butter or oil using a 12” cast iron skillet or dutch oven over medium heat. The Cajun Trinity is actually four vegetables: your onion, bell pepper, celery, and garlic. Once the onions are translucent, your vegetables should be ready. You can remove them and place them off to the side. Now, in the same pan, you’ll make a roux. 

Not to be confused with a gumbo roux, this will require a much more traditional French roux: one made with butter instead of vegetable oil and of a much more “blonde” coloring. Start by reducing the heat to medium-low and melt 1 stick (8 tablespoons) of butter. Once it’s melted, slowly add a half-cup of flour, whisking throughout. While continuing to whisk, cook the mixture for about ten minutes or until light golden brown—not unlike the color of peanut butter. Be mindful; roux can burn easily!

Making The Étouffée

Once the roux is ready, you can reduce the heat to low and then, while still whisking consistently, slowly add the seafood brother. Keep whisking until the mixture is smooth and then add the cooked vegetables back along with the seafood base and seasonings (salt, pepper, and Cajun seasoning blend). Simmer on low heat for about ten minutes, whisking occasionally, until it thickens to roughly the consistency of gravy. 

Once the mixture is thick and creamy (it’s not unheard of to add a splash of half and half if you desire a creamier étouffée), add your shrimp or crawfish. If you’re buying prepackaged cooked crawfish, be sure to rinse off the fat first! Taste a spoonful and see if it needs additional salt or seasoning to compensate. If not, just add your green onions and you’re ready to serve! 

Pair and Serve    

Étouffée is best served with a heaping scoop of white rice and a splash of hot sauce, and a toasty slice of garlic bread doesn’t go amiss either! To transform your meal into an authentic Louisiana seafood feast, consider adding some of these local classics to your spread, too: 

• Fried frog legs
• Fried alligator
• Crawfish stuffed bell peppers
• Seafood stuffed mushrooms
• Crawfish pistolettes 

If you’re out of state and having trouble tracking down Louisiana crawfish tails or any of your other southern favorites, there’s good news! Thanks to our online store, you can have crawfish, alligator meat and so much more shipped anywhere in the US! If you enjoyed this recipe, check out our other recipes for a boudin po-boy, Cajun roast beef, boudin chili, and more! Be sure to follow us on Facebook and Instagram to see more recipes, news and more! Bon appetit!