Crawfish Etouffe Recipe

Name: Crawfish Etouffe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb crawfish; 1 salt & pepper to taste; 1 small onion (diced small); 1/2 cup margarine; 1 tsp all purpose flour; 1 tsp salt; 1/2 tsp cayenne pepper; 1 tbsp tomato paste; 2 clove garlic (minced); 2 lemon slices; 1 tbsp green onions (diced small); 1 tbsp fresh parsley (roughly chopped); 3/4 cup water

Servings: persons

1 lb crawfish
1 salt & pepper to taste
1 small onion (diced small)
1/2 cup margarine
1 tsp all purpose flour
1 tsp salt
1/2 tsp cayenne pepper
1 tbsp tomato paste
2 clove garlic (minced)
2 lemon slices
1 tbsp green onions (diced small)
1 tbsp fresh parsley (roughly chopped)
3/4 cup water

1
Season crawfish with salt and pepper and set aside.
2
In a medium saucepan, melt butter over medium heat and saute onions until tender.
3
Stir in flour and mix well.
4
Add water, salt, cayenne, tomato paste, garlic, and lemon.
5
Cook on medium-low for 20 minutes.
6
Add a little more water if its too thick our starts to stick.
7
Add crawfish and cover.
8
Cook 8-10 minutes.
9
Finally add green onions and parsley.
10
Cook 2 minutes more.
11
Serve over rice.

kcal

Calories

Carbs

Protein

Carbs Protein

* 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 13 ingredients. The key ingredients include: 1 lb crawfish, 1 salt & pepper to taste, 1 small onion (diced small), 1/2 cup margarine, and more.

Yes, Crawfish Etouffe 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 Etouffe

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