Louisiana Crawfish Etouffee – a delicious recipe with crawfish tails, butter, onions, celery, bell pepper, red bell pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a 2 gallon stock pot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves and saute until vegetables are wilted, approximately three to five minutes.
2
Add crawfish tails and tomato sauce and blend well into mixture.
3
Using a wire whip, blend flour into the vegetable mixture to form a white roux.
4
Slowly add crawfish stock or water, a little at a time, until all is incorporated.
5
Bring to a low boil; reduce to simmer and cook 30 minutes, stirring occasionally. Add sherry, green onions and parsley and cook an additional five minutes.
6
Season to taste using salt and pepper.
7
Serve over cooked white rice using a few dashes of Louisiana pepper sauce. Serves 6.
530
kcal
Calories
24
g
Fat
69
g
Carbs
11
g
Protein
FatCarbsProtein
* 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 16 ingredients. The key ingredients include: 2 lb. cleaned crawfish tails, 1/4 lb. butter, 1 c. chopped onions, 1/2 c. celery, chopped, and more.
Yes, Louisiana 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.
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