Crawfish Etouffee recipe
Members see larger photos (free!)

By joining the BigOven community you'll see the big picture!

  


Crawfish Etouffee

Try this Crawfish Etouffee recipe, or post your own recipe for Crawfish Etouffee

[rate or comment]

Share this recipe on Facebook!

Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Ingredients


Preparation

1. Melt butter in large skillet. Add celery, onion, green pepper, and garlic; cook 5 minutes stirring occasionally. Sprinkle in flour. Cook an additional 5-10 minutes, stirring often, until vegetables are tender and roux is a medium brown color

2. Add chicken stock and tomato sauce; mixing well. Cook, stirring often, until bubbly and slightly thickened.

3. Add crawfish tails. Bring to boil. Reduce heat, cover and cook 10 minutes (or until crawfish are tender) on low heat, stirring occasionally.

4. Add salt, pepper, and cayenne to taste.

5. Add scallions and parsley. Simmer for a few minutes, covered, to blend seasonings.

6. Serve over rice.


Recipe Links [add recipe link]

Crawfish Etouffee Reviews

50% would make "Crawfish Etouffee" again.

[add your review]

I loved this recipe.......i did add more chicken stock as it was too think with all the flour but that just made more for us to eat. It was delicious. I will definately make it again. My husband said it was the best meal he had in months. LOL>

cfranciscfrancis :  :  1w 3d ago


I am from Louisiana. No true etoufee has tomato sauce in it. There are no "raw" crawfish tails. You HAVE to boil them to get them out.

steste : comment :  25w 5d ago


Can substitute 1 pound of peeled and deveined shrimp for crawfish if desired.

[I posted this recipe.]

vampchefvampchef :  :  3y 35w 3d ago


Submit Your Review : Crawfish Etouffee

Once we validate your email, your comment is published here and emailed to the person who posted this recipe.

  •  h :   m   (optional; recipe start-to-finish)

  •  h :   m   (optional; your "working" time)



  • It may take up to ten minutes to see new comments.
    This helps speed up our website. Thanks!

Bloggers, have you written about "Crawfish Etouffee"?  Add your link to this page.

Import Into BigOven (BGO)