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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4.6 83
Tasty and easy to make; my only gripe is about the prep time. 10 minutes? Maybe if you have an assistant to set everything out, organize and clean up for you, otherwise i would factor in more like a half hour. Also, 4 servings is quite a stretch, figure more like 2 for adults. item not reviewed by moderator and published
It's a great recipe - like most people I used chicken broth instead of water. However, the first time I made this, the consistency seemed a bit off. Growing up in southeast Texas, crawfish etouffee always had a consistency that's closer to gravy than gumbo, but this recipe was a bit thin. So, I added a can of cream of mushroom soup along with the chicken broth the second time. It's not ridiculously thick, but it's thicker, so it should do the trick if the recipe seems a bit thin to you. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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). item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This doesn't sound like an Emeril recipe at all. No roux? Flour and water mixed? What in the world. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Right on, Rory!! item not reviewed by moderator and published
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. item not reviewed by moderator and published

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Crawfish Etouffee

Recipe courtesy of Paula Deen