Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter (1 stick); 1/2 cup all-purpose flour (remove about 1 tablespoon); 1 yellow onion, finely diced; 1/2 cup finely chopped green bell pepper; 1/4 cup finely chopped celery; 3 garlic cloves, minced; 3 cups water (or more); 1 tablespoon tomato paste; 1 small bay leaf; 1/4 teaspoon dried basil; 1/4 teaspoon dried thyme; white pepper; black pepper; cayenne pepper; 1 teaspoon cajun seasoning or 1 teaspoon creole seasoning; 1/2 cup green onion, finely sliced; 2 lbs crawfish tails, peeled cleaned with fat and juices (about 4 cups); hot cooked white rice, for serving; chopped fresh parsley, for garnish

Servings: persons

1/2 cup butter (1 stick)
1/2 cup all-purpose flour (remove about 1 tablespoon)
1 yellow onion, finely diced
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped celery
3 garlic cloves, minced
3 cups water (or more)
1 tablespoon tomato paste
1 small bay leaf
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
white pepper
black pepper
cayenne pepper
1 teaspoon cajun seasoning or 1 teaspoon creole seasoning
1/2 cup green onion, finely sliced
2 lbs crawfish tails, peeled cleaned with fat and juices (about 4 cups)
hot cooked white rice, for serving
chopped fresh parsley, for garnish

1
Have all ingredients ready before you start cooking.
2
Make the roux. In a heavy pot, melt the butter over medium heat. Add the flour and stir to combine. Lower the heat and continue to stir constantly until roux becomes a brown color. This should take about 20 minutes. Do not walk away while cooking at any time. Should the roux burn, start over for it is unusable.
3
Once the roux is finished, add to the pot the chopped onion and bell pepper. Stirring continuously, cook about 5 minutes until soft. Add the garlic and the 1 tablespoon tomato paste. Stir to combine.
4
Add the basil, thyme, ground peppers and Creole seasoning. To the mixture add 3 cups water and stir. Simmer on low for about 10 minutes, stirring (from the bottom of the pot) frequently. Adjust seasoning with salt and pepper, if necessary.
5
Stir in the green onions and crawfish tails; heat through on low heat, about 10 minutes. Add additional water, if necessary.
6
Serve with hot cooked rice and garnish with chopped parsley.

405

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 19 ingredients. The key ingredients include: 1/2 cup butter (1 stick), 1/2 cup all-purpose flour (remove about 1 tablespoon), 1 yellow onion, finely diced, 1/2 cup finely chopped green bell pepper, 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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