Crawfish Stew-Fay (Etouffee)

louisiana.kitchenandculture.com

subheading: This recipe was credited to Donald Link accidentally; it is actually a recipe developed by Marcelle Vienvenue's mother. Per Marcelle:

This is a classic etouffee (etouffee means to smother in French) from south Louisiana. It’s called a stew-fay simply because of the slurry (a combination of water and flour) that’s added to thicken it up a bit. My mother was of the opinion that if you used a roux, then it became a roux. This is her recipe.

¼ pound (1 stick) unsalted butter

2 cups chopped yellow onions

1 cup chopped green bell peppers

½ cup chopped celery

2 pounds peeled crawfish tails

1 tablespoon flour or cornstarch dissolved in ½ cup water

Salt and cayenne to taste

2 tablespoons chopped green onions

1 tablespoon fresh parsley leaves, chopped

salt and cayenne pepper to taste

Cooked long-grain rice

note: Chef's note: This is a classic etouffee from South Louisiana. It’s called a stew-fay simply because of the slurry (a combination of water and cornstarch) that’s added to thicken it up a bit.

Directions at louisiana.kitchenandculture.com

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