Photo: Crawfish Etouffee Recipe
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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By Tee L, Long Bea...
Long Beach, MS
on May 11, 2013
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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.
By Bob'sgirl
Home and work
on April 08, 2013
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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
By nstamant
Arlington, VA
on January 24, 2013
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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.
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