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 tsp. salt; 1/2 tsp. cayenne pepper; 1/2 tsp. white pepper; 1/2 tsp. black pepper; 1/2 tsp. dried thyme leaves; 1/2 c. flour; 1/2 c. vegetable oil; 1/4 c. each: chopped celery, onion, bell pepper and fresh parsley; 1 (10 1/2 oz.) can vegetable soup, pureed in blender; hot cooked rice

Servings: persons

2 lb. peeled crawfish tails
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme leaves
1/2 c. flour
1/2 c. vegetable oil
1/4 c. each: chopped celery, onion, bell pepper and fresh parsley
1 (10 1/2 oz.) can vegetable soup, pureed in blender
hot cooked rice

1
Combine dry seasonings in small container; set aside.
2
In cast-iron skillet, heat oil until very hot.
3
With wire whisk, combine flour and stir constantly until dark brown and smooth.
4
Be careful not to scorch.
5
Reduce heat and stir in vegetables and seasoning mix.
6
Add water to pureed soup until it equals 2 cups. Add this mixture and crawfish to skillet.
7
Simmer for 10 minutes. Serve with hot rice.

380

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 11 ingredients. The key ingredients include: 2 lb. peeled crawfish tails, 1 tsp. salt, 1/2 tsp. cayenne pepper, 1/2 tsp. white 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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