John Folse Crawfish Etouffee Recipe

Ingredients: 1 pound Crawfish tails 1/4 cup Butter

1/4 cup Flour 2 teaspoons Salt Dash of Cayenne Pepper

2 cloves Garlic, minced 1 large Onion, chopped 1 bell Pepper, chopped

2 stalks Celery, chopped 1. In a saucepan, melt butter over medium heat. Add flour and salt; stir until smooth.

Add cayenne pepper and garlic; cook for 1 minute longer. 2. Add onion, bell pepper and celery; sauté until tender. 3. Stir in crawfish tails and enough water to cover vegetables; bring to a boil.

Looking for a delicious way to enjoy crawfish? Then you need to try this John Folse Crawfish Etouffee Recipe! This dish is packed full of flavor, and the crawfish really shines through.

The best part is that it’s relatively easy to make, so you can enjoy it any night of the week. Serve it over rice or with some crusty bread, and you’re sure to have a winner on your hands!

John Folse Crawfish Etouffee Recipe


What is Etouffee Sauce Made Of?

Etouffee is a French term meaning “to smother” or “to suffocate.” The sauce is typically made with a roux, which is a mixture of flour and fat (usually butter) that’s used to thicken sauces, and it’s often served over rice. Etouffee can be made with any type of protein, but shrimp is the most popular.

And while etouffee is associated with New Orleans cuisine, it actually originated in Acadiana, which is the southern region of Louisiana. The key to making a good etouffee is to take your time when you’re making the roux. You want to cook it slowly over low heat so that the flour doesn’t burn.

Then you’ll add your protein and vegetables and let everything simmer until it’s nice and thick. Etouffee is usually served over white rice, but you could also try it with brown rice or even quinoa.

How Can I Make My Etouffee Thicker?

There are a few ways to thicken etouffee. One way is to add a roux, which is a flour and fat mixture that thickens sauces. Another way is to add some chopped vegetables or even cooked rice or pasta.

Finally, you can simply cook the etouffee longer so that the liquid evaporates and it becomes thicker.

What Does Crawfish Etouffee Go With?

Crawfish etouffee is a classic Louisiana dish that typically goes with rice. The rich, flavorful sauce is made with a roux, vegetables, and spices, and the crawfish are cooked in it until they’re tender. It’s usually served over white rice, but you could also try it with brown rice or another grain.

Etouffee can also be made with shrimp or other seafood, so if you’re not a fan of crawfish, don’t worry – there are plenty of other options. And no matter what you serve it with, etouffee is sure to be a hit!

Who Invented Crawfish Etouffee?

Crawfish etouffee is a Louisiana dish that typically consists of shell-on crawfish simmered in a dark roux-based sauce. It is often served over rice or mashed potatoes. While there are many different variations of this dish, it is generally agreed that it was first created in the early 1900s by Cajun chef Paul Prudhomme.

Prudhomme, who was born and raised in Louisiana, began working in restaurants at a young age. He eventually made his way to New Orleans, where he worked at some of the city’s most renowned restaurants, including Commander’s Palace and K-Paul’s Louisiana Kitchen. It was while working at K-Paul’s that Prudhomme developed his signature dish – crawfish etouffee.

While the exact ingredients and methods used vary depending on who you ask, the basic premise of Prudhomme’s dish remains the same: fresh Crawfish are simmered in a dark roux-based sauce until they are cooked through. The finished etouffee is then served over rice or mashed potatoes. Crawfish etouffee has become one of Louisiana’s most iconic dishes and can be found on menus all across the state.

If you find yourself in Louisiana, be sure to give this delicious dish a try!

Crawfish Etouffee | Emeril Lagasse

John Folse Recipes

John Folse is a world-renowned chef, author, and television personality. He is the owner and executive chef of Restaurant R’evolution in New Orleans, Louisiana. Folse has written over 30 cookbooks and hosted several cooking shows.

His recipes are known for their use of fresh, local ingredients and traditional techniques. In this blog post, we will share some of John Folse’s most popular recipes. These dishes are sure to impress your friends and family!

Recipe 1: Shrimp Etouffee Ingredients: 1 pound shrimp, peeled and deveined

John Folse Shrimp Etouffee

John Folse is a world-renowned chef, restaurateur, and author from Louisiana. He is best known for his Cajun and Creole cuisine. One of his most popular dishes is shrimp etouffee.

Shrimp etouffee is a classic Cajun dish that typically consists of shrimp stewed in a roux-based sauce. It is often served over rice or pasta. Chef Folse adds his own unique twist to this dish by using a variety of different spices and herbs to give it flavor.

If you’re looking for a delicious and hearty meal, John Folse’s shrimp etouffee is the perfect choice!

John Folse Shrimp Stew

John Folse is a world-renowned chef, restaurateur, author and television personality from Louisiana. He is best known for his Creole and Cajun cuisine. One of Chef Folse’s most famous dishes is his Shrimp Stew.

This dish is packed full of flavor, thanks to the variety of spices used. Chef Folse uses both fresh and dried herbs to give this stew its unique flavor. And of course, no Cajun dish would be complete without the Holy Trinity of onions, celery and green peppers.

This shrimp stew can be served as a main course or as an appetizer. It pairs well with rice or crusty French bread. So if you’re looking for a delicious and hearty meal, give John Folse’s Shrimp Stew a try!

John Folse Blackened Redfish

Redfish is a popular dish in Louisiana, and John Folse is a well-known chef from the area. In this dish, the redfish is blackened with a blend of spices and then pan-fried. It is often served with rice and vegetables.


In this blog post, John Folse shares his recipe for crawfish etouffee. This dish is a Louisiana classic and is sure to please any seafood lovers in your life. The key to a good etouffee is to use fresh, quality ingredients.

Folse also recommends using a dark roux to give the dish its signature flavor and color. With just a few simple steps, you can have this delicious meal on your table in no time.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *