New Crawfish Etouffee Recipe

Name: New Crawfish Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 teaspoon salt; 1 teaspoon sweet paprika; 1/4 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon dry mustard; 1/4 teaspoon black pepper; 1/4 teaspoon white pepper; ⅛ teaspoon cayenne; 1 cup chopped onions; 1/2 cup chopped green bell peppers; 1/4 cup chopped celery; 1/2 cup apple juice; 5 tablespoons all-purpose flour, browned (see note); 2 cups fish stock; 1 pound cooked crawfish tails (about 4 pounds whole crawfish, or buy the frozen tails already cleaned, cooked and shelled); 2 cups cooked long-grain white rice

Servings: persons

1 1/4 teaspoon salt
1 teaspoon sweet paprika
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/4 teaspoon white pepper
⅛ teaspoon cayenne
1 cup chopped onions
1/2 cup chopped green bell peppers
1/4 cup chopped celery
1/2 cup apple juice
5 tablespoons all-purpose flour, browned (see note)
2 cups fish stock
1 pound cooked crawfish tails (about 4 pounds whole crawfish, or buy the frozen tails already cleaned, cooked and shelled)
2 cups cooked long-grain white rice

1
To make the seasoning mix, combine the salt, paprika, onion powder, garlic powder, mustard, black pepper, white pepper and cayenne in a small bowl, and set aside.
2
Preheat a 10-inch skillet, preferably nonstick, over high heat for about 4 minutes.
3
Place the onions, peppers, celery and two teaspoons of the seasoning mix in the hot skillet.
4
Stir and cook, scraping the bottom of the skillet, about 2 minutes.
5
Stir in the apple juice, scraping bottom of skillet, and cook until the liquid evaporates and a glaze forms, about 7 or 8 minutes.
6
Add the browned flour and remaining seasoning mix, and stir until a paste forms.
7
If necessary, add small amounts of stock to moisten the flour.
8
Spread the mixture across the bottom of the skillet and cook until the mixture sticks to the pan, 1 to 3 minutes.
9
Stir in the stock and bring to a boil, stirring constantly.
10
Cook for two minutes, add the crawfish tails, mix well, and return to a full boil, and remove immediately.
11
Serve over rice.

465

kcal

Calories

Fat

101

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 16 ingredients. The key ingredients include: 1 1/4 teaspoon salt, 1 teaspoon sweet paprika, 1/4 teaspoon onion powder, 1/2 teaspoon garlic powder, and more.

Yes, New 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.

New Crawfish Etouffee

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