Crawfish Etouffee

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Creole Soups and Stews

Rated: 5 stars out of 5Rate itRead users' reviews (35)

RECIPE
COMMENTS & REVIEWS(35)

Cook Time:
35 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 35 min
Total:: 50 min

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Ingredients

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

Directions

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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Comments & Reviews

recipe Crawfish Etouffee
Tiffany Duson, LA 01-15-2010
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Ce' Cest Bon
Rated: 5 stars out of 5

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!Read more
recipe Crawfish Etouffee
RD Alpharettta, GA 11-05-2009
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It was good........
Rated: 5 stars out of 5

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.Read more
recipe Crawfish Etouffee
Vikki Auburn, AL 08-15-2009
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Delicious!
Rated: 5 stars out of 5

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! Read more
recipe Crawfish Etouffee
Brent Denham Springs, LA 04-25-2009
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Delicious!
Rated: 5 stars out of 5

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.Read more
recipe Crawfish Etouffee
Ashley Pasadena, TX 04-08-2009
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UnFREAKINGbelievable!
Rated: 5 stars out of 5

This recipe is AMAZING! We over ordered boiled crawfish at dinner the night before and used this recipe to use up the left... overs....best 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. Read more
recipe Crawfish Etouffee
Corinne New York, NY 01-13-2009
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Seafood sweet and savory!
Rated: 5 stars out of 5

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.Read more