New Orleans Style Crawfish Étouffée Recipe

Name: New Orleans Style Crawfish Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Vegetable Oil; 1/2 cups Flour; 1 cup Yellow Onion, Chopped; 1/2 cups Bell Pepper, Seeded And Chopped; 1/2 cups Celery, Thinly Sliced; 1 Tablespoon Fresh Parsley, Finely Chopped; 1 Tablespoon Garlic, Finely Chopped; 1 pound Crawfish Tails; 1 teaspoon Salt; 1/8 teaspoons Black Pepper; 1/8 teaspoons White Pepper; 1/8 teaspoons Cayenne Pepper; 1/8 teaspoons Dried Thyme; 1 whole Bay Leaf; 1/3 cups Green Onion Tops, Thinly Sliced; 1 cup Chicken Broth; 2 cups Hot Water, Approximately; 2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)

Servings: persons

1/2 cups Vegetable Oil
1/2 cups Flour
1 cup Yellow Onion, Chopped
1/2 cups Bell Pepper, Seeded And Chopped
1/2 cups Celery, Thinly Sliced
1 Tablespoon Fresh Parsley, Finely Chopped
1 Tablespoon Garlic, Finely Chopped
1 pound Crawfish Tails
1 teaspoon Salt
1/8 teaspoons Black Pepper
1/8 teaspoons White Pepper
1/8 teaspoons Cayenne Pepper
1/8 teaspoons Dried Thyme
1 whole Bay Leaf
1/3 cups Green Onion Tops, Thinly Sliced
1 cup Chicken Broth
2 cups Hot Water, Approximately
2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)

1
["1. Assemble the chopped onion, bell pepper, celery, parsley and garlic for the etouffee; set aside.", "2. In a black cast iron pot, heat the oil over medium high heat.", "3. Make a roux by gradually adding the flour to the oil, stirring constantly with a wire whisk.", "4. Reduce the heat to medium and cook until a medium brown roux is formed.", "5. Add the onion, bell pepper, celery, parsley and garlic and saute until translucent, about 5 minutes.", "6. Add the crawfish tails, salt, black pepper, white pepper, red pepper, thyme, oregano, bay leaf, green onion tops and parsley. Mix well.", "7. Add chicken broth and bring to a boil, then lower the heat and simmer until the crawfish tails are tender. About 12 minutes.", "8. Continue to gently stir.", "9. Shortly before serving, heat the etouffee slowly over low heat and gradually add 1 to 2 cups hot water to provide the gravy.", "10. Serve over hot long grain boiled rice.", "11. Garnish with the sliced green shallot tops."]

805

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 18 ingredients. The key ingredients include: 1/2 cups Vegetable Oil, 1/2 cups Flour, 1 cup Yellow Onion, Chopped, 1/2 cups Bell Pepper, Seeded And Chopped, and more.

Yes, New Orleans Style Crawfish Étouffée 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 Orleans Style Crawfish Étouffée

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