Crawfish Etouffee

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 1 stick butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1 pound peeled crawfish tails
  • 2 teaspoons minced garlic
  • 2 bay leaves
  • 1 tablespoon flour
  • 1 cup water
  • 1 teaspoon salt
  • Pinch of cayenne
  • 2 tablespoons finely chopped parsley
  • 3 tablespoons chopped green onions
Directions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.


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    I didn't like this dish when I ate it right after making it and thought I wasted a pound of freshly peeled crawfish tails trying something new. It was too buttery and you could hardly taste the crawfish. Found out it tastes amazing if you let it sit in the fridge for a day to meld flavors, a fact which isn't new to me. This doesn't taste like the etouffee I've had at fast food restaurants, it tastes even better. I might cut down on the butter next time and use chicken broth for make up for it.
    This is not Etouffee, no roux, no way. You have to toast the flour in butter if even just for a lil bit if you want delicate or more if you want deep flavor. Crawfish can easily take the lead if you use a crawfish broth(which is also missing).
    I did use Campbell's chicken broth instead of water and I added just a bit of tomato paste. Even my 7 year old daughter loved it, and she is a very picky eater.
    Great!! I am living in CA now and was so hungry for crawfish etouffee that I paid $10 for a pound of tails! These were already cooked, so I just didn't cook them the 10 minutes in says, maybe 5 minutes. I put the flour/water mixture in at the same time as I added the tails. It was DIVINE and so easy!
    I cooked this recipe tonight. It was great, I did a couple of things just eye balling. I added white pepper, Cajun seasoning, a can of cream of mushroom and about 2 -3 tablespoon of tomato paste. I will make again.
    This doesn't sound like an Emeril recipe at all. No roux? Flour and water mixed? What in the world.
    There is no roux as the crawfish takes the lead. It is a delicate dish. I use 2 tablespoons of flour and 2 pounds of crawfish tails.
    this is a great starting point and is a yummy,tasty dish.i think this is a great creole style meal.for a more Cajun style it needs more cayenne than a pinch.i found that doubling the water to 2 cups and adding 1 1/2 teaspoon of zatarain's creole seasoning really made it pop but not so much as to over power the butter flavor.my teenage sons ate it all up,no left overs.putting this into my rotation of meals.
    WOW the best tasting Crawfish Etouffee I have ever tasted! easy recipe to follow. I added 3 pinches of cayenne instead of a pinch. Made it pop! Cant wait to make it again!
    Very easy way to utilize those leftover mudbugs after a crawfish boils. I've tried various recipes and this is by far the easiest and best. I thin next time I might use a little less butter. The flour and water thickened it up nicely and gave it a good texture. I also added a couple splashes of burgundy wine in as well as a teaspoon of apple cider vinegar. I also recommend adding some of your favorite Cajun seasoning in place of the cayenne pepper; I like "Slap Yo Momma" seasoning. I will definitely be cooking this one again!
    No offense to Bob'sgirl but people in MS often make the mistake of thinking they know LA food. Etoufee is butter based and does not have a roux as does Shrimp Creole, Gumbo and many other Creole dishes. This is a lovely and very traditional Etoufee recipe which I would recommend. Of course the heat can be adjusted for personal preference w/Tabasco or Cajun seasoning. And, there are no Arcadians; the Acadians in S. LA are from Canada.
    Being from south Mississippi and alot of French Arcadian and Choctaw indian in both my husbands and my sides of the family this is at best something you might find in a Restuarant. Prepared fast and easy. Not traditional Cajun cooking. It lacks the traditional brown or light blonde roux normally associated with an etouffee of any type. Cajun and Creole traditional cooks take great pride in preparing the sauce or roux as it is called south louisiana. This dish can be made with shrimp or crab meat. Next time work on each ingeadiant of this great dish, right down to the very essence of a traditional brown roux. This were all the great flavor is transfered to the eater..... Bon Appetite
    Delicious! It definitely needs more than a pinch of cayenne, though... I added about four pinches. What else is a Creole gal to do?!? FYI... do not use Thailand crawfish... the flavor comes out very differently! Living in the mid-Atlantic, it's difficult to find Louisiana crawfish, but it's definitely worth ordering some online.
    I have made other Etoufee recipes and nothing tops this. This is a total winner. I used sweet cream (unsalted butter sticks and
     (prechopped green bell peppers white onions. The pre-chopped combo that the stores sell in the produce aisle (for lazy people like me or moms on the run to shorten my prep time. The great thing about this recipe is that you just can't go wrong. The flavor is outstanding. It has a rich buttery restaurant style flavor. I too added more cayenne for a little kick and even some seasoning salt (which is why I use unsalted sweet cream butter (so I can add my own salt to taste later. I also double the recipe and add 1 lb of shimp (in addition to the crawfish because this batch will not last long in anyone's house.
    this is probably my favorite dish of all time. period. : 
    but i made a few changes that worked really well:  
    used chicken stock instead of water 
    added twice as much cayenne 
    added black pepper, white pepper and crushed red pepper to taste 
    this makes the dish deliciously spicy! <3
    This was really good and great consistency! Add a bit more cayenne if you want a bit more spice.
    Very rich, very buttery, very easy, and very delicious! We will definitely be making this again!
    This was GOOD! Not only did I really enjoy this I tried it out on 6 adults and two young teenagers and everyone really liked it.
     
     Based on other reviews, I too used chicken stock when I made this. Then I went to get the cayenne out of the spice rack and uh-oh, there wasn?t any so I ground up some red pepper flakes and added that in but it still didn?t have the kick that I wanted so back to the spice rack and low and behold I had some of Emil?s Essence already made up. I threw a good ˝ teaspoon in and that finished it off real nice.
     
     I would also like to comment about Chinese crawfish vs. Louisiana crawfish. I live in the northeast, not exactly crawfish country so previously when I made dishes with crawfish the only crawfish that I could get was the Chinese. Well not anymore, I ordered directly from an LA crawfish distributor and had it shipped to my house. Oh my, what a difference in quality. I don?t care what the price is, I?ll never buy that imported c#@p again!
    Excellent and easy!
    Being from the Gulf Coast (Biloxi, this is what etouffee should taste like. It's such a hit with my family and our friends. Sometimes however, if I don't have celery on hand for the trinity I substitute celery salt (a few dashes and works just the same. This is such a versatile recipe that it can be tweaked to your liking from spicy to mild, shrimp or crawfish, etc. The only other thing I substitute is water for chicken stock or shrimp stock. So go ahead and try it, you will sure feel like you have brought NOLA to your home when you are finished.
    I was surprised at how much I enjoyed this recipe! So simple and quick. My local supermarket did not have much crawfish available so I added smoked sausage to the recipe and it was still amazing.
    This a very quick and easy recipe. Family loves it!
    This is such a great recipe! I agree with the other reviewers in saying that you do need to "tweak" the recipe just a little bit to you and your family's liking. I love spicy so I always "kick it up a notch!". I also do use chicken stock as I think it makes the dish a little richer. This has been in our rotation for the past couple years and never fails to disappoint! 
    Not to bad and my guests seemed to enjoy it. I did spike it to make it a bit hotter and I usually like mine with a more tomato mixture.  
    I'll use this recipie again but I'll probably play with it a bit more to suit my palet.  
    Thanks Emeril,,, you're the best
    This recipe was simple and so good. I followed the recipe except for adding some cajun Slap Ya Mama seasoning for extra flavor.
    I also used chicken broth. It is delicious as is and I have made it a few times just like the recipe, but I added my own twist by using a charred, peeled and diced poblano pepper instead of bell. Adds a different dimension.
    this is simply the easiest and best crawfish etoufee i have tasted and the first time i have made it this will be a new favorite in my home :O)
    Rated it four stars because I didn't absolutely love it. But everyone that I cooked it for did, maybe they were being nice? Needs more spice
    I made this and followed the recipe exactly. It smelled and looked great, but it was quite bland. I followed some reviewers advise and added Tony Chachere's. That pepped it up a little, but something was still missing. Then I realized that there must be several ways to make this dish and I have had all kinds. I prefer saucy Crawfish Etouffee. I think next time I will add some tomatoe sauce like some other recipes I have found. Hopefully, that will do the trick.
    I have lived in Louisiana and this is VERY good in comparison! Such an EASY recipe to follow and the flavors turned out great! I followed the other reviews and substituted water for chicken broth and added a lot more heat with black pepper, chipotle powder, and Louisiana hot sauce (gotta make it authentic!). I also added some diced tomatoes. This will stay as a regular meal in this house now. Thanks Emeril!!
    I live in Louisiana so the restaraunts around here know how to cook this stuff, but this recipe can easily compete! I even added a little of my own to it by adding some cayenne and a can of cream of mushroom soup. My whole family loved it and it took no time at all!
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    Recipe courtesy of Paula Deen