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
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
This was really good and great consistency! Add a bit more cayenne if you want a bit more spice. item not reviewed by moderator and published
Very rich, very buttery, very easy, and very delicious! We will definitely be making this again! item not reviewed by moderator and published
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 ½ 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! item not reviewed by moderator and published
Excellent and easy! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This a very quick and easy recipe. Family loves it! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
This recipe was simple and so good. I followed the recipe except for adding some cajun Slap Ya Mama seasoning for extra flavor. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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) item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
and easy enough for a school night too. item not reviewed by moderator and published
This was really good! Just get some good rice and you're golden! I added two jalapenos for a kick. I also added some chili powder and red pepper flakes! They worked wonders and gave it quite the spice! I would recommend this to anyone! Thanks! item not reviewed by moderator and published
This recipe is fantastic......however I like my food hot, so I kicked it up a notch. I added about 1/2 teaspoon of cayenne pepper and 1/2 of a habanero pepper ( chopped up,threw it in with the onion, bell pepper and celery). I also took some of the other reviewers advice and used chicken broth instead of water. Sooooo freaking good! Enjoy, my friends. item not reviewed by moderator and published
This is quick, easy and has wonderful flavor. I used 1/2 stick of butter and added just a little bit of cajun seasoning. It took me a while to find a 1 lb. package of frozen crawfish from Lousiana. I am not going to eat Chinese crawfish...that is just wrong. item not reviewed by moderator and published
this was the first time i made this and it was awsome and very easy i add some tonys seasoning salt and garlic salt to taste and this was so good !! item not reviewed by moderator and published
This is a great crawfish etouffee recipe that isn't too heavy. I only used 1/2 stick of butter and extra vegetables and it turned out great! I also used chicken stock instead of water as another user suggested. item not reviewed by moderator and published
Classy Cajun dish that was quick and easy to make! Thanks so much! I was on line and searched for a dish with crawfish and this one sounded great and easy! I followed the recipe step by step with no substitutions. Added a bit of family secret cajun season and there you have it! We loved it! This was a great dish that even a first time cook could do it with ease.... This recipe is a keeper. Who said you couldn't make a great dinner quick and easy....... item not reviewed by moderator and published
I'm from south LA and I grew up eating Crawfish Etouffee. This is a simple recipe that doesn't take much time to prepare, but it needs a little more spice. Add some Tony's and its a real treat. item not reviewed by moderator and published
This is the best Etouffee. There are lots of recipes for this and most over do it. The only thing that helps make it better is "Paul Prudhomme's Seafood Magic" Seasoning. The stuff is great. It is MSG free and tasty. Just always remember to salt this dish LAST. The crawfish give off salt and if you use a seasoning salt like Paul Prudhomme's you do not want to over do it. This recipe is what my mom taught me to cook and we are Acadians. Diced (green)bell pepper always helps the flavor. Super Wal-marts sell 1lb packs of crawafish tails in the frozen seafood section. If yours does not have it; they can order it. They sell a Louisiana brand. Smart Balance Butter spread is a great butter replacement. It taste great and is good for you. It does not affect the dishes flavor. item not reviewed by moderator and published
Quite simply, your taste buds will thank-you for making it! item not reviewed by moderator and published
I tried this recipe and the result was excellent. I fed it to a native of New Orleans and he loved it!! item not reviewed by moderator and published
I just adore this recipe, who would think making etoufee could be so easy! Whenever I make this the family just raves not only for the fabulous taste but also for the plate presentation. The first time I saw this on Food Network, he showed that if you rinse a coffee cup with water, then put the rice in it then plop it over in the center of the plate or bowl the rice will slide out in that form, then put the etoufee around the rice, it looks just like the restaurants serve. Such a great dish with very little effort! item not reviewed by moderator and published
This recipe was easy to make and very good. BUT, next time I make it I will increase the amount of liquid and flour because we like our etouffee with a little more gravy than this made. Also, I took the recommendation of another reviewer and used chicken broth instead of water for more flavor. item not reviewed by moderator and published
My husband says this is the best Etoufee he has eaten. item not reviewed by moderator and published
I love this recipe--everyone I serve it to eats it up! item not reviewed by moderator and published
This recipe is so good it makes you want to slap your momma. And believe me, after I picked up my teeth I kept eating. item not reviewed by moderator and published
Very good. The seasoning was just right. item not reviewed by moderator and published
I haven't had the chance to try yet, but it sounds good. I love crawfish. item not reviewed by moderator and published
Easy to make item not reviewed by moderator and published
This is soooo easy to make and one of the tastier dishes I've made in a long time. I found the frozen Crawfish tails at Wholefoods, and they work great! item not reviewed by moderator and published
This was wonderful, simple, and very quick. I even used pre-cooked crawfish and it was delicious. item not reviewed by moderator and published
I'm from Louisiana, so I'm a little picky about my cajun food. This was good, but I think instead of a cup of water I would use a cup of chk broth. It would add a little bit more flavor. I love Emeril! item not reviewed by moderator and published
Being from Louisiana, I've had the best (and the worst) of crawfish etouffee. I have to say, this is extremely good! I tried this recipe for the first time yesterday and my husband ate the whole thing. The only adjustment I made was the amount of cayenne pepper I used. I really liked the balance of flavors and the spice. This is definitely one I'll be making for my family again. item not reviewed by moderator and published
I've made this a few times, and though it was good, it wasn't the etouffee that my husband remembers from "back home" (Baton Rouge). He likes a tomato element, which is what he grew up with, so I replaced the flour and water with a mixture of half-and-half and tomato paste. It turned out great, much more to our liking. Otherwise, this dish is simple and quick to prepare, and offers a great base recipe to work from (without having to make a roux!). item not reviewed by moderator and published
My husband loves this dish and request it often! item not reviewed by moderator and published
easy and fast prep, rich texture, cn be adjusted for milder palate by reducing the cayenne na dexperimental by adding cream or half/half 30 seconds before serving. item not reviewed by moderator and published
This is the first Emeril recipe I've tried, and the first time I've made etouffe. I found this recipe to be very heavy, even though I decreased the butter by 2 TBSP. I also added some Tony Chachere's (sp?) seasoning to it to spice it up a bit, but it still seemed a bit bland to me. I actually liked it better the 2nd day though! I might try it again with shrimp, even less butter, and more seasoning. Maybe this is supposed to be a heavy dish? item not reviewed by moderator and published
I'd follow my twist to the recipe if I were you.... If you can'f find crawfish, use 1 lb of peeled shrimp (your choice; tiger, white, etc) and one can of good, lump crab meat. Ohh, yeah. The crab does so much for this meal. And like others said, don't be stingy with the chili pepper. And throw some paprika, garlic salt, black pepper and hot sauce in there! I'm suprised that Emeril let such a 'tame' recipe for Ettoufe get out! Trust me! item not reviewed by moderator and published
...as I first tasted it in New Orleans. Was made by the father in-law of my best friend. Great recipe, thanks. item not reviewed by moderator and published
I added 2 tsp. of Essence and this meal reminded me of being in New Orleans. My husband wants me to make it again and double the recipe. I am going to use the leftovers to pour over grilled fish. Wonderful meal!!!!!!! item not reviewed by moderator and published
Use a bit more flour to thicken sauce. Hit the cayenne a bit harder to give it more bite. Do not use Minute Rice. Not worth cutting that corner. Add some black pepper. Good foundation recipe, probably me that went wrong somewhere. Oh yeah, use real butter. Made a big difference! item not reviewed by moderator and published
very good. I had a little hole in the wall place I used to go to for lunch in Phoenix and this is as good as Chez Bubba's. Thanks Emeril! item not reviewed by moderator and published
This is a really quick and easy etouffe and it tastes great. Being from south Louisiana, I'm always looking for great cajun recipes & this is the best etouffe recipe I've come across (and certainly the easiest) item not reviewed by moderator and published
LOVE THE RECIPE item not reviewed by moderator and published
my husband and I both love this recipe. It is really easy and tastes amazing! item not reviewed by moderator and published
This was a fantastic dish - the only thing I added was a little Cholula or even Red Hot for the extra flavor without adding too much extra heat. This recipe is a nother keeper - delicious and easy to make! item not reviewed by moderator and published
I used shrimp in my etouffe, You just can't get good crawfish were I live. My family loved it espically my husband who LOVES etouffe nad has been asking me to learn to make it for years. So I finally figured what the heck when I saw Emeril making this. It was a huge success. item not reviewed by moderator and published
This is great Creol cooking!! item not reviewed by moderator and published
This is a rather tasty etoufee that is easy to make. I suppose you could substitute the shrimp for the crawfish is you don't live in crawfish-friendly territory. Also, you can adjust the amount of flour depending on how thick you like your etouffe. For groups of four or larger, you definitely need to at least double the recipe. Overall, though, a very good recipe! item not reviewed by moderator and published
I am from the Lafayette area. Cajun territory. I grew up on ettoufe. But this is the first time I made it myself. I used only 1 medium onion (approximately 1 & 1/4 cup). I didn't use celery, bell peppers, or bay leaves. Celery is not used much in cajun cooking. This was delicious...just like my mom & grandma makes it. I will definitely make this more often. item not reviewed by moderator and published
I lived in Louisiana for 3 years years and had some wonderful food prepared by native Cajuns. This dish is just as good as, or better than, what I enjoyed then. So easy, and SO TASTY. Don't be shy with the cayenne pepper, and use Tony Cachere's cajun seasonings for even more enjoyment. We make it now at least once a week! item not reviewed by moderator and published
I was a little skeptical of this recipe because of it's obvious simplicity. I was disappointed in the flavor of the meal due to the lack of any interesting cajun spices. I substituted tender chicken pieces for the crawfish ... perhaps that's where I went wrong! However, being a seasoned cook (hee,hee), I salvaged the meal by adding red pepper flakes and some cajun spices! item not reviewed by moderator and published
Great item not reviewed by moderator and published
The most time consuming part for me was chopping. The rest was really fast and easy. Would also be great with shrimp. item not reviewed by moderator and published
WOW, this is a great etouffe. I kicked mine up another notch with a little Tony Chachere's creole seasoning. Now I gotta cook this at least once a week...!! item not reviewed by moderator and published
I've lived in Louisiana for4 years back in the 80's and this recipe was a great reminder of the awesome food I used to eat regularly. It was easy to make and was educational on how exactly you prepare this dish. I enjoy Emeril's kicked up recipes, and for the most part are quite simple to follow. item not reviewed by moderator and published
Wow!! We loved this dish!! I've had lots of dishes here in Louisiana, but this one is the very best!!! item not reviewed by moderator and published
I've eaten some great etouffe, but this was simply worth the trips to two different stores to purchase the crawfish. My family really raves about this one. item not reviewed by moderator and published
Very simple instructions, but a grand taste. Don't be shy with the ceyenne pepper. item not reviewed by moderator and published
I've had etouffe all my life and the results of this recipe is just what I like. It's easy and quick after all the vegetables are choped. Try it as a topping over nice broiled steak. It's not easy to find crawfish outside the gulf coast area. I requested the local groc. store to order the frozen packets of china/orLA crawfish and it worked out fine. item not reviewed by moderator and published
Great recipe even my 18 month old raved about (had 3 bowlfuls). It's very similar to a crawfish etouffe I just had two weeks ago made by someone from Louisiana. Best part of this recipe is that it allows you to temper it to your taste, especially for those tastebuds that require a lot of flavor. 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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