Crawfish Etouffee

Recipe courtesy Emeril Lagasse, 2001

Show: The Essence of EmerilEpisode: CAST IRON

Rated: 5 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 50 min

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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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Comments & Reviews

recipe Crawfish Etouffee
BJ stockbridge, GA 09-08-2009
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Fantastic!
Rated: 5 stars out of 5

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!Read more
recipe Crawfish Etouffee
Kendra Charlotte, NC 05-28-2009
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Pretty good
Rated: 4 stars out of 5

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.Read more
recipe Crawfish Etouffee
Anonymous 05-07-2008
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excellent
Rated: 5 stars out of 5

This was my first attempt at etouffee. It was easy and delicious!
recipe Crawfish Etouffee
Scott Wheaton, IL 05-26-2007
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Easy and very good
Rated: 5 stars out of 5

This is a slightly time consuming, but very easy meal to make. It turns out fabulous! I will definitely be making this... again.Read more
recipe Crawfish Etouffee
Jennifer Nacogdoches, TX 05-18-2007
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Scrumptious
Rated: 5 stars out of 5

Loved this recipe, it was easy to make and worked well with substitutions. I used chicken broth instead of fish stock and 2... lbs of shrimp instead of crawfish (eeewww, just not that adventurous yet.) My children gobbled this up...no leftovers at all. I have never had etouffee so I have no comparison, however I was really impressed.Read more
recipe Crawfish Etouffee
JILL Port Allen, LA 05-03-2007
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Great recipe!!
Rated: 5 stars out of 5

This is a great etouffee recipe. I've made it twice this week with crawfish we boiled. I didn't add the tomatoes, only... because my husband doesn't like them. This recipe is definitely a keeper. It's delicious, and easy too. Thanks Emeril!!Read more