Crawfish Etouffee

Total Time:
50 min
15 min
35 min

4 servings

  • 1 stick unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1/4 cup chopped green onions
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 tablespoons dry sherry
  • 1 1/2 cups shrimp stock or water
  • 1 pound crawfish tails
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons chopped fresh parsley leaves, plus more for garnish
  • Cooked long grain white rice, accompaniment

In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.

Stir in the parsley and remove from the heat.

Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.

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    This is so good and so easy!! My family loved it! I followed the recipe exactly as written, but found the broth to be too liquidy, so I added another tbsp of flour to the end product and it thickened up perfectly! Thank you Emeril for another awesome recipe!!
    Etouffe is so easy to make and this recipe is authentic and delicious! I also used cajun seasoning added to this recipe and took about 1/2 cup of tails and coated them with flour, fried them and used them as a 'garnish' (along with scallions and chopped celery leaves like they do at the Acme Oyster House, which we LOVE. I got 1/2 lb of frozen tails from Cajungrocer and that was more than enough, over rice, for 3 people. So if you use 1 lb you should easily be able to feed 6-8 over a bowl of rice.
    I loved this recipe. I did leave out the sherry and cayenne and used a cajun seasoning instead and it was fantastic. A real taste of New Orleans comes out in this dish. It's a new family favorite.
    For the simplicity and overall taste I give this five stars. I make this for a simple and unique meal. I few variations I like are using less butter but using bacon grease. Another is to make it a little spicier and when I am feeling particularly lazy I use Cajun season salt.
    I have made this a few times and though it is good and everyone that has tasted it likes it, I can't call it "great", hence the 4 stars. It lacks a little something that I haven't quite been able to figure out yet. It is a nice dish when you want something a little different, so I will definitely make it again.
    Okay, yes, hubby can't get himself to order anything else when etouffee is on the menu at any restaurant. He's had enough in his lifetime, IMO, and so I have to respect his critique on this one. Though very tasty, the roux is not dark or rich enough, also could stand a little more heat, that's all. I look forward to trying Emeril's other versions available here, after all this is rated an "easy" approach. Bon Appetit!
    Perfect Dish!!!!!! My variation includes a can of mushroom soup but this one was soooo good I may just stick to this one instead! I love Emeril's recipes!
    spooned it over cajun rice and it was very good. Too bad I'm the only one in the house that liked it though. A lb of crawfish tails cost me 12.99. Too expensive for a one person meal.
    Every recipe I have ever tried of Emeril's have made me look like a professional, and this was no exception! Unfortunately, this time of year we don't have access to crawfish, not even frozen, in Alabama- so I made shrimp etouffee. It was delicious and amazingly simple. I will make this again and again. Thanks, Emeril!
    This recipe was easy to follow and turned out great. It was easily as good as any etouffee we have had down here in Louisiana. This was the perfect use of the crawfish left over from last weekend's boil!

    Be careful not to overcook the crawfish so they don't get too chewy.
    This recipe is AMAZING! We over ordered boiled crawfish at dinner the night before and used this recipe to use up the left decision I ever made! I was worried since I have never tackled etouffee by myself, but it turned out better than any etouffee I have had in a restaurant. I'm from the gulf coast, so that is a pretty big feat. :) TRY THIS RECIPE! You won't be disappointed.
    We used small sweet shrimp and scallops instead of crawfish tails. For the shrimp stock we blanched the shrimp and scallops and then took them out of the liquid. We peeled the shrimp and added the shells back in with the celery, onions, and seosonings to flavor the stock and simmered it for 45 min. It was soooo yummy and we will definitely make it again.
    This recipe is so easy and delicious! I have made it twice and both times it was a big hit. I'm a native New Orleanian, and when I made it for my family, everyone LOVED it. I've never had authentic Creole or Cajun food in a restaurant outside of the south Louisiana area, so I have to make it myself now that I live in Atlanta. Just make sure you use Louisiana crawfish - found them at the Dekalb Farmers Market.
    A friend made this for me during a visit a few weeks ago. I haven't been able to get it out of my mind since. I made it myself last night and wasn't disappointed. The only bad news was that after both my husband and I served ourselves hearty second helpings there weren't any leftovers.

    I did substitute chicken stock and served it over dirty rice rather than plain white rice. Yum!
    This recipe is great!!! As good as anything I've had in New Orleans. I only had dehydrated celery, red pepper instead of green, added some Cajun seasoning and Worchestershire sauce.
    Cooked the roux til it is the color of peanut butter. Substituted chicken broth for shrimp stock. Even with these substitutions, it is delicious. Can't do better, especially for how easy and quick it is.
    I have never cooked crawfish etouffee but have eaten plenty. This recipe tasted better than any I have eaten. It was simple, fast and wonderful.
    This recipe was a huge success! However, I left out the celery because we're not big fans of celery, but it was still delicious! YUM!
    great blend of flavors.
    This was my first Etouffee attempt, and it was awesome! I am a native New Orleanian, and grew up on Etouffee like most kids grow up on chicken fettucini. I used a reisling that I had lying around instead of cooking sherry because I am anti-sherry right now, because of a bad church potluck experience. Anyway the recipe is great, another hit by Emeril.
    It has been difficult finding a good crawfish etouffee recipe. But let me tell you, Emeril has really done it with this one. It is authentic, easy to make, and incredibly delicious. The only change I made to the recipe was that instead of shrimp stock (that is not easily available to me), I used one Knorr chicken boullion cube dissolved in the 1 1/2 cups of water. The results were fantastic. You have got to try this one. I will be making this recipe over and over and over.
    This was so good! I'm from Louisiana so I added a little more seasoning to it but everyone loved it!
    Being from New Orleans, I have had tons of Crawfish Etoufee. When I finally decided to make it myself, I figure Emeril was the go-to guy. I was right! This recipe is delicious! I did alter it a bit: after looking at Emeril's 2001 etouffee recipe, I decided to add worcheshire sauce and cook the roux longer. I also added my favorite Creole seasoning blend.
    This is some good sh@t! Just as good as anything I've had in New Orleans.
    Emeril, you came through once again.
    My first etouffee and is was great! I used less onion, included red bell peppers with the green, plus added a little hot sauce. I also substituted chicken stock for the shrimp stock, and just used a little dried parsley instead of the fresh. Easy and enjoyable - I'll make it again.
    There where no leftovers. I was asked to make this again for another poker night.Big Hit!!!!!!!!!!
    Made this for first time and my friends loved it and even my husband too! I added little bit more flour to thicken it up otherwise it tasted perfect! Thanks Emeril! (This is better than ready in bag because it contains MSG that I'm sensitive to.) Now I can enjoy this homemade recipe!
    Excellent recipe. Just tried making it for my first time. Tastes great, but what makes the etoufee thick? I would like it a little thicker. How do I go about doing it?
    I cooked the roux to a caramel color before sauteeing the veggies, which made the sauce nutty tasting and gorgeous. Used frozed bag of crawfish tails, which worked out fine (I used the bag to make the "stock"). Can't wait to make it for friends. Easy to adjust the heat to suit your audience, too. Wooooey, a Louisiana classic!
    This recipe is so easy and simple. Only takes minutes and you are done. Quick family dinner.
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