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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4.8 40
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published

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Crawfish Etouffee