Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter; 2 tablespoons all-purpose flour; 1 cup chopped yellow onions; 1/2 cup chopped celery; 1/2 cup chopped green bell peppers; 1/4 cup chopped green onions; 1 tablespoon minced garlic; 2 bay leaves; 1 teaspoon salt; 1/4 teaspoon cayenne; 2 tablespoons dry sherry; 1 1/2 cups shrimp stock or water; 1 pound crawfish tails; 2 teaspoons fresh lemon juice; 3 tablespoons chopped fresh parsley leaves, plus more for garnish; Cooked long grain white rice, accompaniment

Servings: persons

1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment

1
In a large pot, melt the butter over medium-high heat.
2
Add the flour and cook, stirring, to make a light roux.
3
Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
4
Add the sherry and cook for 2 to 3 minutes.
5
Add the stock and crawfish tails and bring to a boil.
6
Reduce the heat and simmer until thickened, about 5 minutes.
7
Add the lemon juice.
8
Stir in the parsley and remove from the heat.
9
Adjust the seasoning, to taste.
10
Serve over rice, garnished with additional parsley.

373

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 16 ingredients. The key ingredients include: 1 stick unsalted butter, 2 tablespoons all-purpose flour, 1 cup chopped yellow onions, 1/2 cup chopped celery, 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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