Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. canola oil; 1/4 c. flour; 1 c. chopped green pepper; 2 c. chopped onion; 1/2 c. chopped celery; 1 Tbsp. minced garlic; 2 lb. crawfish tails; 1/2 tsp. cayenne pepper; 1 tsp. lemon juice; 1/2 chopped onion tops; 2 Tbsp. chopped parsley; 2 Tbsp. picante sauce; 1 Tbsp. sugar; 1 tsp. salt; 1 c. cold water; 1 (10 1/2 oz.) can beef broth

Servings: persons

4 Tbsp. canola oil
1/4 c. flour
1 c. chopped green pepper
2 c. chopped onion
1/2 c. chopped celery
1 Tbsp. minced garlic
2 lb. crawfish tails
1/2 tsp. cayenne pepper
1 tsp. lemon juice
1/2 chopped onion tops
2 Tbsp. chopped parsley
2 Tbsp. picante sauce
1 Tbsp. sugar
1 tsp. salt
1 c. cold water
1 (10 1/2 oz.) can beef broth

1
Heat oil over low heat in heavy pot; gradually add flour and stir constantly until a medium brown roux is formed.
2
Add green pepper, onion, celery and garlic and continue cooking until glazed and tender.
3
Add crawfish tails, green onion tops, parsley, pepper, lemon juice, picante sauce, salt and sugar.
4
Mix well. Add water and bring to boil.
5
Lower heat and simmer for 15 minutes or until crawfish are tender.
6
Add beef broth to make gravy. Serve over boiled rice.

288

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 16 ingredients. The key ingredients include: 4 Tbsp. canola oil, 1/4 c. flour, 1 c. chopped green pepper, 2 c. chopped onion, 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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