Crawfish Etouffee

Crawfish Etouffee

Ready in 45 minutes
4.8 avg, 7 review(s) 67% would make again

Top-ranked recipe named "Crawfish Etouffee"

Share it:

Try this Crawfish Etouffee recipe, or contribute your own. "Crawfish" and "Seafood" 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

Ingredients

Are you making this? 
1/2 cup Unsalted butter
1 cup Celery; diced
1 cup Onion; diced
1 cup Green bell pepper; diced
2 cloves Garlic; minced
1/4 cup All purpose flour
1 cups Chicken Stock
1/2 cup Tomato sauce
1 pound Crawfish tails; raw
1/4 teaspoon Cayenne pepper; or to taste
1/4 teaspoon Salt; or to taste
1/4 teaspoon Black pepper; or to taste
1/4 cup Scallions; chopped
1/4 cup Fresh parsley; chopped

Original recipe makes 4

Servings  

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.

Notes

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

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 431 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Crawfish Etouffee

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

Very good used chicken not crawfish. :)
bobby1164 1 year ago
vivinwalley 2 years ago
Great recipe, used shrimp instead of crawfish. Thanks.
Djendrey 2 years ago
A simple, easy to make recipe. Not quite spicy enough for ny tastes, but I'll experiment more with it.
jek99a 2 years ago
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 4 years 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.
ste 4 years ago
Can substitute 1 pound of peeled and deveined shrimp for crawfish if desired. [I posted this recipe.]
bpetree 8 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free