Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons flour; 2 tablespoons vegetable oil; 3 (10 1/2 ounce) cans chicken broth; 1 medium bell pepper, chopped; 2 medium onions, chopped; 3 celery ribs, chopped; 1 (10 1/2 ounce) can cream of mushroom soup; 1 (15 ounce) can tomato sauce; 1 tablespoon parsley flakes; 1 teaspoon Accent seasoning; 3 garlic cloves, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon basil; 1/4 teaspoon poultry seasoning; 1 teaspoon Worcestershire sauce; 1 teaspoon lemon juice; 2 lbs crayfish tails; 1/2 cup chopped green onion; hot cooked rice

Servings: persons

2 tablespoons flour
2 tablespoons vegetable oil
3 (10 1/2 ounce) cans chicken broth
1 medium bell pepper, chopped
2 medium onions, chopped
3 celery ribs, chopped
1 (10 1/2 ounce) can cream of mushroom soup
1 (15 ounce) can tomato sauce
1 tablespoon parsley flakes
1 teaspoon Accent seasoning
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon basil
1/4 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
2 lbs crayfish tails
1/2 cup chopped green onion
hot cooked rice

1
Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
2
In a Dutch oven, add all ingredients except crawfish and green onions.
3
Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
4
Add roux, stirring occasionally and cook for 30 minutes.
5
Add crawfish and green onions and cook for 10 minutes longer.
6
Serve over a bed of rice.

388

kcal

Calories

Fat

Carbs

Protein

Fat 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 20 ingredients. The key ingredients include: 2 tablespoons flour, 2 tablespoons vegetable oil, 3 (10 1/2 ounce) cans chicken broth, 1 medium bell pepper, chopped, and more.

Yes, Crawfish Etouffee 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 Etouffee

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