Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. crawfish tails with fat; 1 1/4 c. margarine; 2 heaping Tbsp. flour; 2 large onions, chopped; 1/2 large bell pepper, chopped; 2 stalks celery, chopped; salt and pepper to taste; cayenne pepper to taste; garlic salt; Tabasco to taste; green onion tops; parsley

Servings: persons

2 lb. crawfish tails with fat
1 1/4 c. margarine
2 heaping Tbsp. flour
2 large onions, chopped
1/2 large bell pepper, chopped
2 stalks celery, chopped
salt and pepper to taste
cayenne pepper to taste
garlic salt
Tabasco to taste
green onion tops
parsley

1
Season crawfish and set aside.
2
Melt margarine in Dutch oven. Add flour and stir until blended.
3
Add chopped onions, bell pepper and celery; cook on low heat until tender or about 20 minutes. Stir occasionally.
4
Add crawfish tails and fat; cover.
5
Add 2 cups of water.
6
Season to taste with let cook 30 minutes on low heat, stirring occasionally.
7
Add green onion tops and parsley.
8
Cook 5 more minutes.
9
Serve over warm rice.

214

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 12 ingredients. The key ingredients include: 2 lb. crawfish tails with fat, 1 1/4 c. margarine, 2 heaping Tbsp. flour, 2 large onions, chopped, 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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