Crawfish Poutine


Ingredients: Crawfish Étouffée

  • 1/4 pound butter
  • 1 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup tomatoes, diced
  • 2 tablespoons garlic, diced
  • 2 bay leaves
  • 2 pounds crawfish tails, cleaned
  • 1/2 cup tomato sauce
  • 1 cup flour
  • 2 quarts crawfish stock or water
  • 1 ounce sherry
  • 1 cup scallions, chopped
  • 1/2 cup fresh parsley, chopped
  • Salt, to taste
  • Cayenne pepper, to taste

Ingredients: Poutine Potatoes

  • 2 pounds Idaho® Red New Potatoes, quartered
  • 1 (3-ounce) crab-boil seasoning bag
  • 3 tablespoons liquid crab-boil seasoning
  • 3 tablespoons kosher or sea salt
  • Vegetable oil for frying

Ingredients: Assembly

  • Poutine Potatoes (see recipe)
  • 8 ounces pepper jack cheese, shredded
  • Crawfish Étouffée (see recipe)
  • Scallions, sliced, for garnish


Directions: Crawfish Étouffée

  1. In a 2-gallon stockpot, melt the butter over medium-high heat. Add the onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, 3 to 5 minutes.
  2. Add the crawfish tails and tomato sauce and stir well into the mixture to combine.
  3. Using a wire whip, blend the flour into the crawfish-vegetable mixture to form a roux.
  4. Slowly add the stock or water, a little at a time, until a sauce consistency is achieved. Continue adding more stock or water as necessary to retain the consistency. Bring to a rolling boil, then reduce to a simmer and cook for 30 minutes, stirring occasionally. Discard bay leaves.
  5. Add the sherry, scallions and parsley and cook an additional 5 minutes.
  6. Season to taste with salt and cayenne pepper and reserve warm.

Directions: Poutine Potatoes

  1. Cover the quartered potatoes with water in a large pot. Add the seasonings and salt. Bring to a boil and let boil for 2 minutes. Turn off the heat and let sit in cooking water until potatoes are just done but not overcooked, about 10 minutes.
  2. Drain potatoes and let cool on a sheet pan.
  3. Heat the oil to 350°F in a deep, heavy-bottomed pot. Fry the potatoes until golden brown and crisp, about 2 minutes.

Directions: Assembly

  1. Cover fried potatoes with shredded Pepper Jack cheese and generously spoon crawfish étouffée over the top. Serve immediately.
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Yield: 6-8

Micah Martello
Fete au Fete at St. Roch Market
New Orleans, LA

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