Darwell's - Crawfish Etouffee Recipe

Name: Darwell's - Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch celery, medium diced; 1/4 pound unsalted butter; 1/2 large onion, medium diced; 2 bell peppers, medium diced; 2 tablespoons Creole seasoning (recommended: Tony Chachere); 1 tablespoon seafood seasoning (recommended: Old Bay); 1 tablespoon minced garlic; 1/2 cup all-purpose flour; 4 cups crawfish stock; 1 cup heavy cream; 2 pounds freshly picked, steamed crawfish tail meat; Steamed rice and/or French bread, for serving; 1 tablespoon freshly chopped parsley leaves

Servings: persons

1 bunch celery, medium diced
1/4 pound unsalted butter
1/2 large onion, medium diced
2 bell peppers, medium diced
2 tablespoons Creole seasoning (recommended: Tony Chachere)
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon minced garlic
1/2 cup all-purpose flour
4 cups crawfish stock
1 cup heavy cream
2 pounds freshly picked, steamed crawfish tail meat
Steamed rice and/or French bread, for serving
1 tablespoon freshly chopped parsley leaves

1
Saute the celery in butter on low to medium heat until the celery becomes tender.
2
Add the onion, bell pepper, spices, and garlic.
3
When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables.
4
Cook thoroughly until the roux starts to brown slightly.
5
Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added.
6
Finish by adding the crawfish tail meat.
7
Simmer on low heat for approximately 15 minutes.
8
Serve over rice and/or French bread and garnish with parsley.
9
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
10
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

509

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 bunch celery, medium diced, 1/4 pound unsalted butter, 1/2 large onion, medium diced, 2 bell peppers, medium diced, and more.

Yes, Darwell's - 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.

That's it — enjoy your meal!

Darwell's - Crawfish Etouffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions