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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Crawfish Boil

Recipe courtesy of Alton Brown

Crawfish Etouffee

Recipe courtesy of Harold and Belle's

Crawfish Etouffee

Recipe courtesy of Emeril Lagasse

Crawfish Etouffee

Recipe courtesy of Kurt Guidry|Kelli Guidry Jordon

Crawfish Etouffee

Recipe courtesy of Emeril Lagasse

Crawfish Etouffee

Recipe courtesy of Pat O'Brien's

Darwell's - Crawfish Etouffee

Recipe courtesy of Darwell Yeager

Creole Crawfish Etouffee

Recipe courtesy of Virginia Willis

Browse Reviews By Keyword

          Latest Stories