Crawfish Etouffee/Mcilhenny Recipe

Name: Crawfish Etouffee/Mcilhenny
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 1 1/2 cups onions chopped; 1 cup green bell peppers; 1 cup celery chopped; 30 milliliters garlic minced; 1 teaspoon salt; 1 teaspoon red hot pepper sauce; 2 tablespoons crawfish fat; 2 pounds crawfish tails shelled; 1/2 each lemon juiced; 1/2 cup parsley leaves fresh; 1/2 cup scallions, spring or green onions chopped; 1 x rice cooked

Servings: persons

1 cup butter
1 1/2 cups onions chopped
1 cup green bell peppers
1 cup celery chopped
30 milliliters garlic minced
1 teaspoon salt
1 teaspoon red hot pepper sauce
2 tablespoons crawfish fat
2 pounds crawfish tails shelled
1/2 each lemon juiced
1/2 cup parsley leaves fresh
1/2 cup scallions, spring or green onions chopped
1 x rice cooked

1
In a Dutch oven or large heavy pot, melt the butter and cook the onion, pepper, celery and garlic until soft, about 5 minutes.
2
Add the salt, Tabasco and crawfish fat, and cook, uncovered, over medium-low heat for 30 minutes, stirring occasionally.
3
Add the tails, lemon juice and parsley.
4
Cook for another 10 to 15 minutes.
5
Just before serving, add the green onions.
6
For the best flavor, prepare this dish the day before.
7
Remove from the fridge an hour before serving and reheat just until hot to avoid overcooking the crawfish.
8
Serve over steamed white rice.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup butter, 1 1/2 cups onions chopped, 1 cup green bell peppers, 1 cup celery chopped, and more.

Yes, Crawfish Etouffee/Mcilhenny 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.

That's it — enjoy your meal!

Crawfish Etouffee/Mcilhenny

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions