crawfish etouffee pizza


Etouffee sounds really easy to make, but it's the Cajun dish I've had the hardest time with. If it's not cooked long enough, the sauce is soupy and thin, but it's also easy to overcook and burn the roux. I guess third time really is a charm, because this crawfish etouffee turned out fantastic.


I was inspired to turn this lovely crawfish etouffee into a pizza after reading a similar recipe in Colt Patin's Real Cajun! Real Good! I spread about two cups etouffee over the pizza dough, added just a touch of mozzarella, sprinkled some celery salt, red pepper and fresh thyme over the top and baked it for about 15 minutes. Cajun perfection.


1/4 cup butter
1/4 cup flour
1/2 medium onion, diced
1/2 green bell pepper, diced
1 celery stalk, diced
1 tbs cajun seasoning
1 1/2 cups chicken or seafood stock
1 pound crawfish tails 
2 tbs parsley for garnish


Heat butter in a large cast iron skillet. Add onion, bell pepper and celery and cook about 7 minutes. Add flour and mix well, cooking about 3 minutes. Add cajun spices. Slowly pour in stock and whisk well. Turn heat down to medium low and simmer about 20-30 minutes, until sauce is thick and a deep but not too dark brown. Add crawfish and cook until heated through. Add parsley. Serve over rice or as a pizza. 

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