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 Bruecknerp
on December 18, 2011
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This was really good and great consistency! Add a bit more cayenne if you want a bit more spice.
By halaylah_4686312
Lubbock, TX
on December 15, 2011
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Very rich, very buttery, very easy, and very delicious! We will definitely be making this again!
By thebeersiphon
Norwood, NJ
on December 07, 2011
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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!
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