Crayfish Etouffees Recipe

Name: Crayfish Etouffees
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/3 c. flour; 1/2 c. vegetable oil; 2 onions, chopped; 1 small bunch green onions, finely chopped; 1 bell pepper, chopped; 3 cloves garlic, pressed; 1 (16 oz.) can tomatoes, chopped; 2 1/2 lb. peeled crayfish (reserve fat); 1/2 lemon (juice only); 1/2 tsp. liquid crab boil; Tabasco; salt and pepper; 2 c. water; 1 1/2 c. rice, cooked

Servings: persons

1/3 c. flour
1/2 c. vegetable oil
2 onions, chopped
1 small bunch green onions, finely chopped
1 bell pepper, chopped
3 cloves garlic, pressed
1 (16 oz.) can tomatoes, chopped
2 1/2 lb. peeled crayfish (reserve fat)
1/2 lemon (juice only)
1/2 tsp. liquid crab boil
Tabasco
salt and pepper
2 c. water
1 1/2 c. rice, cooked

1
Combine flour and oil in a microwave-safe dish.
2
Microwave on High for 5 to 6 minutes or until roux is light brown.
3
Add onions, green onions, bell peppers and garlic.
4
Stir and microwave on High for 2 to 3 minutes.
5
Transfer to a 3-quart dish and add tomatoes, crayfish tails, fat, lemon juice, crab boil, Tabasco, salt, pepper and water.
6
Mix well and microwave on Medium for 5 to 6 minutes. Serve over rice.

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 14 ingredients. The key ingredients include: 1/3 c. flour, 1/2 c. vegetable oil, 2 onions, chopped, 1 small bunch green onions, finely chopped, and more.

Yes, Crayfish Etouffees 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.

Crayfish Etouffees

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