Crayfish Etouffee

Name: Crayfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. crayfish tails; 2 sticks margarine; 1 c. shallots (green parts); 1 c. shallots (white parts); 1 c. onions; 2 stalks celery; 2 tsp. salt; 1 tsp. pepper; 2 Tbsp. flour; crayfish fat; 1 can golden mushroom soup (optional); parsley, chopped

Eats Now Editorial Team · 82 kcal · Seafood

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Crayfish Etouffee – a delicious recipe with crayfish tails, margarine, shallots, shallots, onions, stalks celery. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

2 lb. crayfish tails
2 sticks margarine
1 c. shallots (green parts)
1 c. shallots (white parts)
1 c. onions
2 stalks celery
2 tsp. salt
1 tsp. pepper
2 Tbsp. flour
crayfish fat
1 can golden mushroom soup (optional)
parsley, chopped

1
["Melt margarine and", "blend in flour; cook until mixture turns golden", "brown.", "Add", "onion, celery and white of shallots and cook until", "seasonings soften.", "Add mushroom soup and fat and simmer about", "15 minutes. Add green onions, salt, pepper and crayfish tails.", "Keep", "cover", "on", "pot", "and simmer 10 to 15 minutes until done.", "Add parsley;", "serve", "on rice.", "Crayfish toughen if overcooked."]

kcal

Calories

Carbs

Protein

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: 2 lb. crayfish tails, 2 sticks margarine, 1 c. shallots (green parts), 1 c. shallots (white parts), and more.

Yes, Crayfish 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
82 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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