Crawfish Etouffee

Total Time:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 6 tablespoons butter
  • 4 tablespoons flour
  • 2 cups chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 1/2 cups fish or shrimp stock
  • 1 cup peeled, seeded and diced tomatoes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper
  • Hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 2 pounds crawfish tails, with the fat
  • 1/2 lemon, juiced
  • 1 cup chopped green onions
  • 1/4 cup chopped parsley
  • Cooked white rice, for serving
Directions

In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.

Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.

Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.

Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.


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4.8 22
This dish was definitely a hit!!! My family loved. It was simple to make and very delicious. Thank you Emeril =) item not reviewed by moderator and published
This is so yummy. Followed Emeril's recipe exactly and it was soooo wonderful. I am from south Louisiana and have had many different versions of crawfish etouffee. This was the BEST. Thanks once again Chef! You always deliver. item not reviewed by moderator and published
YUM!!!! Halved the recipe....thought might need to reduce the initial cook time since I used less shrimp stock....but, did the full 30 min. Checked seasoning about 1/2 way thru...did add more hot sauce, W sauce and thyme for a little more flavor. item not reviewed by moderator and published
Great and tasty... hmmm item not reviewed by moderator and published
This recipe is wonderful This is the first time i have ever made it myself. However my husband loved it and said it was better than any he has ever had in his life. And this is coming from people raised in Louisiana. I did change things a little bit though i made craw fishstock and used that. Also instead of reg tomatoes i used fire roasted tomatoes. I find they complement the red pepper better. The other thing i did was take the roux darker it provides more depth to the over all flavor. item not reviewed by moderator and published
Very sabrosa, picante y deliciosa! Thick enough to hugh the crawfish, and does not run away!:) I can taste all the ingredients! I kicked it up with a couple of fresh serranos chopped, 1/4 dry chiltepe flakes (pequins) and two dry cobanero smashed. Just a little hoter! : D !!!! Thanks!!!! item not reviewed by moderator and published
I made some subsitutions: used chicken broth, shrimp and used a can of rotel for the tomatoes. Made it for several parties and everyone always ask for the recipe. Thanks Emeril! item not reviewed by moderator and published
The recipe was pretty good, but I did find myself adding a ton more salt to flavor this dish. I know it doesn't specify the amount of hot sauce, but I even put Tabasco on the table, b/c it wasn't very hot even after putting in a good amount of it. It's a good recipe if you can't make it down to New Orleans, but I had much better when I was there recently. May make it again, b/c it's a great excuse to buy crawfish. item not reviewed by moderator and published
This was my first attempt at etouffee. It was easy and delicious! item not reviewed by moderator and published
This is a slightly time consuming, but very easy meal to make. It turns out fabulous! I will definitely be making this again. item not reviewed by moderator and published

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Crawfish Etouffee