Recipe courtesy of Darwell Yeager
Episode: Big Flavor
Total:
40 min
Active:
10 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

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 a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Crawfish Pie

Recipe courtesy of Jill Cordes

Cajun Crawfish Fried Rice

Recipe courtesy of Food Network Kitchen

Darwell's - Crawfish Etouffee

Recipe courtesy of Darwell Yeager

Crawfish Etouffee

Recipe courtesy of Harold and Belle's

Crawfish Etouffee

Recipe courtesy of Emeril Lagasse

Crawfish Etouffee

Recipe courtesy of Kurt Guidry|Kelli Guidry Jordon

Crawfish Etouffee

Recipe courtesy of No Author

Crawfish Etouffee

Recipe courtesy of Pat O'Brien's

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking