Mamas Crawfish Etouffee Recipe

Name: Mamas Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) unsalted butter, at room temperature; 1/4 cup all-purpose flour; 1 onion, preferably Vidalia, chopped; 2 stalks celery, chopped; 1/2 green bell pepper, cored, seeded and chopped; 1/4 cup chopped fresh flat-leaf parsley; 5 green onions, green part only, chopped; 2 cloves garlic, very finely chopped; 2 cups fish or shrimp stock (see page 132) or water; 2 pounds crawfish tails, cooked; Hot sauce, for seasoning; Coarse salt and freshly ground black pepper; $20,000 Rice Pilaf (page 158), for accompaniment

Servings: persons

1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup all-purpose flour
1 onion, preferably Vidalia, chopped
2 stalks celery, chopped
1/2 green bell pepper, cored, seeded and chopped
1/4 cup chopped fresh flat-leaf parsley
5 green onions, green part only, chopped
2 cloves garlic, very finely chopped
2 cups fish or shrimp stock (see page 132) or water
2 pounds crawfish tails, cooked
Hot sauce, for seasoning
Coarse salt and freshly ground black pepper
$20,000 Rice Pilaf (page 158), for accompaniment

1
In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
2
Add the flour, stirring slowly and constantly, and cook to a medium-brown roux, about 30 minutes.
3
Add the onion, celery, and bell pepper and cook, stirring constantly, until the vegetables are wilted and lightly golden, about 5 minutes.
4
Add the parsley and green onion tops and stir to combine.
5
Add the garlic and cook until fragrant, 45 to 60 seconds.
6
Add the fish stock and stir to combine.
7
Bring to a boil over high heat.
8
Decrease the heat to low, and simmer, stirring occasionally, until thickened and reduced, about 20 minutes.
9
Add the crawfish and stir to combine.
10
Cook until heated through, 5 to 7 minutes.
11
Season with hot sauce.
12
Taste and adjust for seasoning with salt and pepper.
13
Serve with rice pilaf.

429

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 13 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, at room temperature, 1/4 cup all-purpose flour, 1 onion, preferably Vidalia, chopped, 2 stalks celery, chopped, and more.

Yes, Mamas 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.

Mamas Crawfish Etouffee

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