Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salt tespoons of; 2 teaspoons cayenne pepper; 1 teaspoon white pepper; 1 teaspoon black pepper; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 cup onions chopped; 1/2 cup chopped green bell pepper; 1/2 cup chopped celery; 4 cups vegetable oil; 3/4 cup all purpose flour; 3 cups fish stock; 1/4 cup unsalted butter; 2 pounds crawfish tails plus whole fish for garnish; 1 cup green onion chopped, for garnish; steamed rice

Servings: persons

2 salt tespoons of
2 teaspoons cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 cup onions chopped
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 cups vegetable oil
3/4 cup all purpose flour
3 cups fish stock
1/4 cup unsalted butter
2 pounds crawfish tails plus whole fish for garnish
1 cup green onion chopped, for garnish
steamed rice

1
I made this yesterday for Mardi Gras. It is based on a Paul Prudhomme recipe. I love Paul's use of three flavors of pepper and his technique of instantly cooking the vegetables by plunging them into the hot roux
2
In a heavy bottomed pot heat the oil until smoking hot, add the flour and whisk continually until the roux reaches a dark reddish brown color. This can take up to 5 minutes. This mixture is very hot-be careful
3
Plunge the aromatic vegetables (celery, green bell pepper, and onion are known as the Holy Trinity of Cajun cooking) and 1 tablespoon of the spice mix into the hot oil and remove from the heat. Stir until slightly cooled. Add the fish stock and bring to the simmer.
4
In another saute pan heat the butter and saute the crawfish tails. Season with additional spice mix to taste.
5
Combine the fish and sauce, and serve with steamed rice garnished with whole cooked crawfish and minced green onions.

2369

kcal

Calories

252

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 16 ingredients. The key ingredients include: 2 salt tespoons of, 2 teaspoons cayenne pepper, 1 teaspoon white pepper, 1 teaspoon black 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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