Emeril Lagasse'S Crawfish Etouffee Recipe

Name: Emeril Lagasse'S Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 2 cups onions, chopped; 1 cup celery, chopped; 1/2 cup bell pepper, chopped; 1 lb crawfish tail, peeled; 2 bay leaves; 1 tablespoon flour; 1 cup water; 1 teaspoon salt; 1/4 teaspoon cayenne; 2 tablespoons parsley, chopped; 3 tablespoons green onions, chopped

Servings: persons

1/2 cup butter
2 cups onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
1 lb crawfish tail, peeled
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons parsley, chopped
3 tablespoons green onions, chopped

1
In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
2
Add in the crawfish and bay leaves.
3
Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
4
Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
5
Add parsley and green onions and cook an additional 2 minutes.
6
Remove the bay leaves and serve with rice.

291

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 12 ingredients. The key ingredients include: 1/2 cup butter, 2 cups onions, chopped, 1 cup celery, chopped, 1/2 cup bell pepper, chopped, and more.

Yes, Emeril Lagasse'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.

Emeril Lagasse'S Crawfish Etouffee

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