Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb peeled crawfish tails; 1 stick butter; 1/2 cup chopped celery; 1/2 cup chopped bell pepper; 1 cup chopped onion; 2 cup cold water; 2 tsp cornstarch (or 4 tspn tapioca flour); 1/4 cup chopped green onions and parsley; 1 salt, pepper, and red pepper to taste; 2 cup cooked rice

Servings: persons

2 lb peeled crawfish tails
1 stick butter
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 cup chopped onion
2 cup cold water
2 tsp cornstarch (or 4 tspn tapioca flour)
1/4 cup chopped green onions and parsley
1 salt, pepper, and red pepper to taste
2 cup cooked rice

1
Season crawfish tails with salt, pepper and red pepper and set aside.
2
Melt butter in pot.
3
Saute' celery, bell pepper and onions.
4
Add 1-1/2 cups water and crawfish and bring to a boil.
5
Turn heat down to simmer and cook for 30 minutes, stirring occasionally.
6
Dissolve starch in remaining 1/2 cup water and add to mixture stirring until fully incorporated.
7
Add green onions and parsley and simmer for 10 minutes.
8
Serve over cooked rice.

596

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 10 ingredients. The key ingredients include: 2 lb peeled crawfish tails, 1 stick butter, 1/2 cup chopped celery, 1/2 cup chopped 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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