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.
Print Recipe

Yield: 6-8

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

Share this Recipe

You Might Also Like

Potato Chip Omelette

Potato Chip Omelette

Bone Marrow-Stuffed Idaho® Potato

Bone Marrow-Stuffed Idaho® Potato

Dungeness Crab And Bay Shrimp Potato Tots With Shaved Fennel Salad And Tiger Sauce

Dungeness Crab And Bay Shrimp Potato Tots With Shaved Fennel Salad And Tiger Sauce

Ask Spuddy Image