Crawfish Etouffee Recipe

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. peeled crawfish tails; 1 stick oleo; 1 or 2 tsp. paprika; 3 Tbsp. flour; 1 can chicken broth or 1 small can tomato sauce (I use tomato sauce); 1 c. finely chopped green onions; 1/4 c. chopped bell pepper; 1/4 c. chopped celery; 1 1/2 c. water; salt and black pepper to taste; red pepper to taste

Servings: persons

1 lb. peeled crawfish tails
1 stick oleo
1 or 2 tsp. paprika
3 Tbsp. flour
1 can chicken broth or 1 small can tomato sauce (I use tomato sauce)
1 c. finely chopped green onions
1/4 c. chopped bell pepper
1/4 c. chopped celery
1 1/2 c. water
salt and black pepper to taste
red pepper to taste

1
Melt butter in a heavy saucepan.
2
Add chopped vegetables and saute until well wilted.
3
Add flour and stir constantly until well mixed.
4
Do not brown!
5
Add seasonings and tomato sauce.
6
Simmer for about 25 minutes.
7
Pre-fry crawfish tails until water is driven off.
8
Add crawfish tails to mixture and simmer for an additional 20 minutes.
9
Just before serving, add finely chopped green onions and parsley.
10
Serve with hot rice.
11
(Do not use black cast-iron pot to cook this in.)

308

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 11 ingredients. The key ingredients include: 1 lb. peeled crawfish tails, 1 stick oleo, 1 or 2 tsp. paprika, 3 Tbsp. flour, 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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