Try this Crawfish Etouffee recipe, or contribute your own. "Cajun" and "Crawfish" are two of the tags cooks chose for Crawfish Etouffee."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>" - cfrancis
Yield: 4 Ready in 45 minutes
254 people trying soon
Verified by stevemur
|1/2 cupUnsalted butter|
|1 cupCelery; diced|
|1 cupOnion; diced|
|1 cupGreen bell pepper; diced|
|2 clovesGarlic; minced|
|1/4 cupAll purpose flour|
|1 cupsChicken Stock|
|1/2 cupTomato sauce|
|1 poundCrawfish tails; raw|
|1/4 teaspoonCayenne pepper; or to taste|
|1/4 teaspoonSalt; or to taste|
|1/4 teaspoonBlack pepper; or to taste|
|1/4 cupScallions; chopped|
|1/4 cupFresh parsley; chopped|
Crawfish Etouffee 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.
Can substitute 1 pound of peeled and deveined shrimp for crawfish if desired.
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