Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh or frozen peeled crawfish tails or shrimp; 2 large onions, chopped; 1 c. chopped celery; 1/2 c. chopped green pepper; 2 cloves garlic, minced; 1/4 c. cooking oil, margarine or butter; 2 Tbsp. margarine or butter; 4 tsp. cornstarch; 1 c. water; 1/2 c. tomato sauce; 1/2 tsp. salt; 1/4 to 1/2 tsp. ground red pepper; 1/4 tsp. ground black pepper; hot cooked rice

Servings: persons

1 lb. fresh or frozen peeled crawfish tails or shrimp
2 large onions, chopped
1 c. chopped celery
1/2 c. chopped green pepper
2 cloves garlic, minced
1/4 c. cooking oil, margarine or butter
2 Tbsp. margarine or butter
4 tsp. cornstarch
1 c. water
1/2 c. tomato sauce
1/2 tsp. salt
1/4 to 1/2 tsp. ground red pepper
1/4 tsp. ground black pepper
hot cooked rice

1
Thaw crawfish or shrimp if frozen.
2
In a heavy 3-quart saucepan, cook onions, celery, green pepper and garlic, covered, in oil, margarine or butter about 10 minutes, stirring until melted.
3
Stir in cornstarch.
4
Stir in crawfish or shrimp, water, tomato sauce, salt, red pepper and black pepper.
5
Bring mixture to boiling.
6
Reduce heat.
7
Simmer, uncovered, about 5 minutes or until crawfish are tender or shrimp turn pink.
8
Serve with hot cooked rice.

338

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 14 ingredients. The key ingredients include: 1 lb. fresh or frozen peeled crawfish tails or shrimp, 2 large onions, chopped, 1 c. chopped celery, 1/2 c. chopped green 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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