Crawfish Etouffée (Fried Rice)

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Crawfish Etouffée (Fried Rice)

Serving Size
6

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This authentic creole creation comes courtesy of Executive Chef Brian Landry of Borgne - John Besh's place in New Orleans! Just in time for peak season in H-town...

Ingredients

  • 2 c  vegetable oil
  • 1 ea   yellow onion (diced)
  • 2 ea  celery stalks (diced)
  • 1 ea  green bell pepper (diced)
  • 1 ea  red bell pepper (diced)
  • 1 T   garlic (minced)
  • 3 c  all-purpose flour
  • 1 gal   crawfish stock
  • 2 lbs  peeled Louisiana crawfish tails (with fat)
  • 2 T   salt
  • 2 t   fresh ground black pepper
  • 3 T   paprika
  • ½ t   cayenne pepper
  • 3 T   light brown sugar
  • 1 bunch   green onions (finely chopped)
  • 2 ea  bay leaf
  • 6 cups  crispy rice
  • 6 tablespoons   hoisin sauce
  • 3 tablespoons   sambal chili paste
  • cilantro or celery leaves (optional garnish)

Recipe Info

  1. In a large stock pot over medium heat, add the oil. Add the onions and sauté 3 to 4 minutes, until translucent. Add the celery, bell peppers, and garlic and sauté for another 3 to 4 minutes until tender. Add the flour and whisk until smooth. Cook until the roux is dark brown but not burnt. Gradually add the stock, whisking constantly to incorporate. Bring to a simmer.

  2. While the mixture simmers, in a large bowl combine the crawfish tails with fat, black pepper, salt, paprika cayenne pepper, and brown sugar.

  3. When the stock has simmered for 15 minutes, skim all impurities and fat that float to the surface. Next add the seasoned crawfish to the pot.  Be sure to scrape the bowl with a rubber spatula to ensure that none of the seasoning is left behind. Add the green onions and simmer for an additional 5-10 minutes.

Crispy Rice

  1. Take parboiled rice such as uncle bens and cook according to the directions with the proper ratio of rice and water. When the rice is cooked, pour out onto a sheet tray and let cool in the refrigerator.

  2. Once cooled, take the rice about 2-3 cups at a time and toss in a generous amount of rice flour. Sift off the excess rice flour and deep fry at 350 until golden brown and crispy. 

TO FINISH:

  1. For each plate, ladle approximately 6 ounces of the etouffee into a large skillet over medium-high heat. Add 1 tablespoon of hoisin, and ½ tablespoon of chili paste to the etouffee. Fold in 1 cup of crispy rice into the etouffee until well coated. Garnish with cilantro and/or celery leaves. Serve immediately. 

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