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Name: Crawfish Etouffee
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 pounds crawfish tails; 4 tablespoon Butter; 4 tablespoon flour; 1 1/2 cup Finely chopped onion (1 medium); 1 cup finely chopped celery (about 2 stalks); 1 cup finely chopped greem bell peppers (about 1 medium); 4 cloves finely chopped garlic; 2 Bay leaves; 2 tablespoon tomato paste (see Note) Or 1/4 tomato sauce if you don’t have paste; 1 teaspoon Cajun seasoning; 3 tablespoons Worcestershire sauce; 1/8 teaspoon hickory smoke powder or 1/4 teaspoonliquid smoke (optional); 2 cups seafood stock (I used 1/2 cup seafood stock and 11/2 c water)); 1/2 cup finely choped green onions; 2 tablespoon finely chopped parsley; 1 teaspoon salt; 1/2 teaspoon black pepper

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INGREDIENTS

2 pounds crawfish tails
4 tablespoon Butter
4 tablespoon flour
1 1/2 cup Finely chopped onion ; (1 medium)
1 cup finely chopped celery ; (about 2 stalks)
1 cup finely chopped greem bell peppers ; (about 1 medium)
4 cloves finely chopped garlic
2 Bay leaves
2 tablespoon tomato paste (see Note) ; Or 1/4 tomato sauce if you don’t have paste
1 teaspoon Cajun seasoning
3 tablespoons Worcestershire sauce
1/8 teaspoon hickory smoke powder or 1/4 teaspoonliquid smoke ; (optional)
2 cups seafood stock ; (I used 1/2 cup seafood stock and 11/2 c water))
1/2 cup finely choped green onions
2 tablespoon finely chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper

Servings

INSTRUCTIONS

Melt butter and stir in the flour and cook for 10 minutes making light brown roux. Sauté onion for about 10 minutes then add, celery and green pepper cook another 5-8 minutes. Add garlic and cook another minute. Add the tomato paste and stir until combined with onions, about cook 5 more minutes. Slowly add stock and gently stir until blended with flour mixture. Add green onions, Worcestershire sauce, bay leaves, seasonings and crawfish. [I rinse the crawfish bag with 1 or 2 tablespoons of water and pour into stock.] Bring to a boil then reduce to a simmer until sauce thickens to your likeness about 30 or more minutes. (I let it cook closer to 45 minutes) It will thicken a bit as it sits. Garnish with parsley.

Serve over rice.

NOTE: I used homemade seafood stock and it may a big difference. I added 1 tablespoon Wondra towards the end to thicken sauce.

NOTES

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Crawfish Etouffee

2 pounds crawfish tails
4 tablespoon Butter
4 tablespoon flour
1 1/2 cup Finely chopped onion (1 medium)
1 cup finely chopped celery (about 2 stalks)
1 cup finely chopped greem bell peppers (about 1 medium)
4 cloves finely chopped garlic
2 Bay leaves
2 tablespoon tomato paste (see Note) Or 1/4 tomato sauce if you don’t have paste
1 teaspoon Cajun seasoning
3 tablespoons Worcestershire sauce
1/8 teaspoon hickory smoke powder or 1/4 teaspoonliquid smoke (optional)
2 cups seafood stock (I used 1/2 cup seafood stock and 11/2 c water))
1/2 cup finely choped green onions
2 tablespoon finely chopped parsley
1 teaspoon salt
1/2 teaspoon black pepper

Melt butter and stir in the flour and cook for 10 minutes making light brown roux. Sauté onion for about 10 minutes then add, celery and green pepper cook another 5-8 minutes.  Add  garlic and cook another minute.     Add the tomato paste and stir until combined with onions, about cook 5 more minutes.  Slowly add stock and gently stir until blended with flour mixture.  Add green onions, Worcestershire sauce, bay leaves,  seasonings  and crawfish.  [I rinse the crawfish bag with 1 or 2 tablespoons of water and pour into stock.]  Bring to a boil then reduce to a simmer until sauce thickens to your likeness about 30 or more minutes. (I let it cook closer to 45 minutes) It will thicken a bit as it sits.  Garnish with parsley.

Serve over rice.

NOTE: I used homemade seafood stock and it may a big difference.  I added 1 tablespoon Wondra towards the end to thicken sauce.

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Nutrition

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Serving Size: 1 Serving (350g)
Recipe Makes: 4 Servings

Calories: 1803
Calories from Fat: 1760 (98%)

Amt Per Serving		% DV

	Total Fat 195.6g	261 %
	Saturated Fat 123.8g	619 %
	Monounsaturated Fat 50.7g
	Polyunsanturated Fat 7.4g
Cholesterol 518.1mg		159 %
Sodium 1532.5mg		53 %
Potassium 312.4mg		8 %
Total Carbohydrate 18.6g		5 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 17.1g
Protein 2.9g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1803

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