Ingredients
- 1 bunch celery, medium diced
- 1/4 pound unsalted butter
- 1/2 large onion, medium diced
- 2 bell peppers, medium diced
- 2 tablespoons Creole seasoning (recommended: Tony Chachere)
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 1 tablespoon minced garlic
- 1/2 cup all-purpose flour
- 4 cups crawfish stock
- 1 cup heavy cream
- 2 pounds freshly picked, steamed crawfish tail meat
- Steamed rice and/or French bread, for serving
- 1 tablespoon freshly chopped parsley leaves
Directions
Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
Serve over rice and/or French bread and garnish with parsley.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Read all 17 reviews
By AUrulz
on January 31, 2012
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Absolutely incredible meal! Couldn't find any crawfish stock so I substituted Seafood stock. Great flavor and easy to make. Makes plenty of food to go around.
By bcotton2011
on September 04, 2011
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my hubby and i were on vacation on the coast..... the very first place we went to eat was DARWELL's!!!!!!!! soooooo goood!!!!!!!!! will def be driving back down again to eat there!!!!!! thanks to diners driveins and dives for airing the show!!!!!!!!!!!
By shirleyjune
Rialto, CA
on March 10, 2011
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I have made this etouffee several times. Sometimes with Crawfish and sometimes with shrimp. It's a pretty easy recipe to follow. The only thing I did different and I know this is going to sound horrible but believe me it adds something great that was missing, is to add about 1/3 of a cup of Heinz Ketchup after the cream! The sweet and the vinegar from the ketchup just really helps round out the flavors! It's a really good recipe without the ketchup but it's a GREAT recipe with that one addition! Most etouffee recipes call for some kind of tomato and this one didn't which is what gave me the idea to try the ketchup. Be sure to use Heinz the other ketchups don't have the right blend of sweet and tart!
Read all 17 reviews