Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs crayfish tails; 1/2 cup butter; 1 cup onion, chopped; 1/2 cup bell pepper, chopped; 1/2 cup celery, chopped; 2 cups cold water; 1 tablespoon cornstarch; 1/4 cup chopped green onion; 1/4 cup chopped parsley; creole seasoning; salt, to taste; 1 pinch thyme; 1 pinch dried oregano; black pepper, freshly ground; cayenne pepper; 1 bay leaf; cooked long-grain rice

Servings: persons

2 lbs crayfish tails
1/2 cup butter
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cups cold water
1 tablespoon cornstarch
1/4 cup chopped green onion
1/4 cup chopped parsley
creole seasoning
salt, to taste
1 pinch thyme
1 pinch dried oregano
black pepper, freshly ground
cayenne pepper
1 bay leaf
cooked long-grain rice

1
Season the crawfish tails with salt, black pepper and cayenne pepper.
2
Heat butter in saute pan until melted.
3
Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes.
4
Add 1-1/2 cups water, Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
5
Bring to a boil, reduce heat to low and simmer for 30 minutes.
6
Mix corn starch in the remaining 1/2 cup water.
7
Add to the crawfish mixture along with green onion and parsley, cook an additional 5 minutes.
8
Serve over hot cooked long grain rice.

359

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 17 ingredients. The key ingredients include: 2 lbs crayfish tails, 1/2 cup butter, 1 cup onion, chopped, 1/2 cup 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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