Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb. peeled crawfish tails; salt and pepper to taste; 1/2 c. margarine; 2 c. chopped onions; 1 c. chopped bell pepper; 1 c. chopped celery; 8 cloves garlic, minced; 1/2 c. crawfish fat; 4 to 6 c. cold water; 2 to 3 Tbsp. cornstarch; 4 Tbsp. chopped green onions; 1 c. chopped parsley

Servings: persons

2 lb. peeled crawfish tails
salt and pepper to taste
1/2 c. margarine
2 c. chopped onions
1 c. chopped bell pepper
1 c. chopped celery
8 cloves garlic, minced
1/2 c. crawfish fat
4 to 6 c. cold water
2 to 3 Tbsp. cornstarch
4 Tbsp. chopped green onions
1 c. chopped parsley

1
Season crawfish tails with salt and pepper and set aside.
2
Melt margarine in a heavy pot; add onions, bell peppers, celery and garlic, and cook over low heat until done.
3
Add crawfish, fat, and 4 cups of water.
4
Bring to a boil, and add more water to cover crawfish tails.
5
Bring to a second boil, cover and cook another 15 minutes.
6
Dissolve cornstarch in cold water and add.
7
Add green onions and parsley and cook another 10 minutes.
8
Serve over rice. Yield:
9
8 to 10 servings.

No nutrition data on file — estimate from the ingredient list.

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. peeled crawfish tails, salt and pepper to taste, 1/2 c. margarine, 2 c. chopped onions, 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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