Creole Crawfish Etouffee Recipe

Name: Creole Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 stalk celery, diced; 1 onion, diced; 1 small green bell pepper, diced; 3 cloves garlic, minced; 3/4 cup chicken stock or reduced-fat low-sodium chicken broth; 1 tablespoon tomato paste; 1 pound shelled crawfish tails; 2 tablespoons chopped fresh parsley; 1/4 teaspoon cayenne pepper, or to taste; Coarse salt and freshly ground black pepper; Cooked rice, for serving; 2 scallions, white and pale green parts only, chopped

Servings: persons

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 stalk celery, diced
1 onion, diced
1 small green bell pepper, diced
3 cloves garlic, minced
3/4 cup chicken stock or reduced-fat low-sodium chicken broth
1 tablespoon tomato paste
1 pound shelled crawfish tails
2 tablespoons chopped fresh parsley
1/4 teaspoon cayenne pepper, or to taste
Coarse salt and freshly ground black pepper
Cooked rice, for serving
2 scallions, white and pale green parts only, chopped

1
Heat the butter in a large skillet over medium-high heat.
2
Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes.
3
Add the celery, onions and bell pepper.
4
Cook until the onions are soft and translucent, 3 to 5 minutes.
5
Add the garlic and cook until fragrant, 45 to 60 seconds.
6
In small bowl, combine the stock and tomato paste.
7
Add the stock mixture to the skillet and bring to a boil, stirring constantly.
8
Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
9
Add the crawfish, parsley and cayenne pepper.
10
Cook until heated through, about 5 minutes.
11
Taste and adjust for seasoning with salt and pepper.
12
Spoon over hot rice.
13
Garnish with scallions and serve immediately.

177

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 14 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1 stalk celery, diced, 1 onion, diced, and more.

Yes, Creole 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.

Creole Crawfish Etouffee

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