Ready in 1 hour
This is without a doubt the best crawfish etouffee recipe! I have made this many different ways and this rouxless way is by far the best. Etouffee means "smothered" in Cajun French. So basically you are smothering the crawfish in a gravy.
In a large cast iron skillet or dutch oven, melt the butter over medium heat. Add the vegetables and slowly saute, stirring frequently. Cover every so often as to retain moisture. When cooked down fairly well, about 20 minutes, add the crawfish tails. It is important to get Louisiana crawfish tails and not the ones from China. Also, the Louisiana tails have more fat which is where the flavor is. Simmer this, covered, for about 5 minutes. Mix a little of the stock with the cornstarch and add to the crawfish. Bring to a boil and add more stock. Continue stirring. At the boiling point, gravy will be at its thickest point. Add more stock to thin or add more cornstarch mixture to thicken. Finally, add the rest of the seasonings, tasting all the time. Don't get it too spicy or salty! If it is not a nice redish brown color, add some of the tomato paste. This is just for color. Let simmer on the stove, covered for about 15 minutes.
Serve over white rice accompanied by a nice green salad, French bread, and a glass of white wine.