Etouffee means to smother or braise, this technique is use in many of our Cajun Country recipes, and makes some fine eating, so let’s learn this simple technique with our crawfish, shrimp, crab, meat, and game.
Combine seasonig mix, ( salt, cayenne, white pepper, black pepper ) set aside, in separate bowl mix ( onions, celery, bell pepper ).
Taking your "black pot", heat the oil, until it begins to smoke, I use a long handle whisk, and whisk in your flour, stirring until blended, ( first you make a roux) when this roux is the color you like, remove from heat and stir in the vegetables, I use a wooden spoon on all of my cast iron cook ware, ( black Pots). add a little of your seasoning mix, until cooled.
continue with you 2 quart sauce pan and add 2cups of your stock, stir in your roux, whisk until smooth, be careful not to scorch your roux, on the bottom. Using another pan 4 quart sauce pan, melt 1 stick of butter, over medium heat, stir in crawfish, & green onion tops, saute' for a minute, add 2nd stick of butter, remaining stock.
add the remaining seasoning mix, stir and remove from heat.
Ready to serve.
Serve over rice, with your favorite side's, and all the ingredients, that make a Cajun in a box, meal, an "Event"!