Crawfish Etoufee Recipe

Name: Crawfish Etoufee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons unsalted butter; 3 cloves garlic, peeled and minced; 1 medium onion, peeled and chopped; 1 green, 1 yellow and 1 red bell pepper, stemmed, cored and diced; 2 ribs celery, diced; 1 teaspoon all-purpose flour; 12 ounces beer; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 bay leaf; ⅛ teaspoon cayenne pepper; 1 teaspoon kosher salt, plus more to taste; Freshly ground pepper to taste; 1 pound cooked crawfish tails; 2 teaspoons cornstarch mixed with 2 teaspoons water

Servings: persons

3 teaspoons unsalted butter
3 cloves garlic, peeled and minced
1 medium onion, peeled and chopped
1 green, 1 yellow and 1 red bell pepper, stemmed, cored and diced
2 ribs celery, diced
1 teaspoon all-purpose flour
12 ounces beer
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
⅛ teaspoon cayenne pepper
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 pound cooked crawfish tails
2 teaspoons cornstarch mixed with 2 teaspoons water

1
Heat 1 teaspoon of the butter in a large nonstick skillet over medium heat.
2
Add the garlic and cook, stirring, for 30 seconds.
3
Add the onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until the vegetables are soft, about 15 minutes.
4
Meanwhile, melt the remaining butter in a small saucepan over medium heat.
5
Stirring constantly and rapidly with a small spoon, add the flour.
6
Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes.
7
Whisk in the beer and cook for 5 minutes longer.
8
Stir the thyme, oregano, bay leaf, cayenne, salt and pepper into the vegetable mixture and cook for 5 minutes.
9
Stir in the beer mixture, bring to a simmer and cook for 5 minutes.
10
Stir in the crawfish and cook for 1 minute.
11
Stir in the cornstarch mixture and cook until thickened, about 2 minutes.
12
Adjust the salt and pepper to taste and serve over white rice.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 teaspoons unsalted butter, 3 cloves garlic, peeled and minced, 1 medium onion, peeled and chopped, 1 green, 1 yellow and 1 red bell pepper, stemmed, cored and diced, and more.

Yes, Crawfish Etoufee falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish Etoufee

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