Crawfish Etouffee

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb. butter; 2 large onions, chopped; 2 stalks celery, chopped; 2 cloves garlic, minced; 1 medium bell pepper, chopped; red and black pepper to taste; Tabasco sauce to taste; 1 to 2 lb. crawfish tails (and fat); 4 Tbsp. water; 4 chicken bouillon cubes; green onion tops (optional); parsley, chopped (optional)

Eats Now Editorial Team · 405 kcal · Seafood

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Crawfish Etouffee – a delicious recipe with butter, onions, stalks celery, garlic, bell pepper, red. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1/4 lb. butter
2 large onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 medium bell pepper, chopped
red and black pepper to taste
Tabasco sauce to taste
1 to 2 lb. crawfish tails (and fat)
4 Tbsp. water
4 chicken bouillon cubes
green onion tops (optional)
parsley, chopped (optional)

1
Melt butter in large heavy skillet.
2
Saute vegetables in butter for 30 minutes.
3
Add seasonings to taste, then crawfish tails and fat.
4
Saute for a minute and stir in flour.
5
Continue sauteing for 3 minutes.
6
Add water, chicken bouillon, green onions and parsley.
7
Simmer for 10 to 15 minutes.

405

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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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 lb. butter, 2 large onions, chopped, 2 stalks celery, chopped, 2 cloves garlic, minced, 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.

Quick Info

Servings
4 servings
Calories
405 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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