Save Recipe Print
Crawfish Etouffee
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Melt the butter in a large skillet over medium-high heat. Add the flour and cook until the roux is a peanut butter color, about 5 minutes. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.

Add the chicken stock to the crawfish mixture and season with salt and cayenne pepper. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.

Remove the bay leaves and serve over cooked white rice.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Polenta Gratin with Mushroom "Bolognese"

Recipe courtesy of Tom Colicchio

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories