Crawfish Etouffee
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.

Add the chicken stock to the crawfish mixture and season with salt and cayenne pepper. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.

Remove the bay leaves and serve over cooked white rice.

IDEAS YOU'LL LOVE

Crawfish Etouffee

Recipe courtesy of Harold and Belle's

Crawfish Etouffee

Recipe courtesy of Pat O'Brien's

Crawfish Etouffee

Recipe courtesy of Emeril Lagasse

Crawfish Etouffee

Recipe courtesy of Emeril Lagasse

Crawfish Etouffee

Recipe courtesy of Kurt Guidry|Kelli Guidry Jordon

Pat's Crawfish Etouffee

Recipe courtesy of Patrick Mould

Darwell's - Crawfish Etouffee

Recipe courtesy of Darwell Yeager

Glenda's Crawfish Etouffee

Recipe courtesy of Glenda's Creole Kitchen

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking