Randy'S Etouffee Recipe

Name: Randy'S Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb. crawfish tails or shrimp; 1/2 bell pepper; 1 large onion; 6 sprigs celery; 1 block butter; 1/2 can Ro-Tel; 3 Tbsp. flour; 1/2 bunch onion tops; McCormick Season-All; 4 dashes Tabasco; 1/2 cap liquid crab boil

Servings: persons

1 lb. crawfish tails or shrimp
1/2 bell pepper
1 large onion
6 sprigs celery
1 block butter
1/2 can Ro-Tel
3 Tbsp. flour
1/2 bunch onion tops
McCormick Season-All
4 dashes Tabasco
1/2 cap liquid crab boil

1
Chop onions, bell pepper and celery; put in blender.
2
Add 1 cup of water, 1/2 can of Ro-Tel and 1/2 hand of crawfish tails into blender (10 or 15 tails).
3
Blend these ingredients.
4
Pour blended ingredients into 4-quart pot with 1 block of butter and 1/2 cup of water.
5
Cover top of pot with McCormick Season-All (one layer thick).
6
Add 1/2 cap of liquid crab boil and 4 dashes of Tabasco.
7
Saute (cook on medium-high heat for 20 minutes).
8
Stir! Mix 1 cup of water with 3 tablespoons of flour and pour into mixture.
9
Cook for 5 minutes on medium-high heat (to thicken). Stir!
10
Then add crawfish tails and chopped onion tops to pot. Cook for 20 minutes on low heat.
11
Stir; don't let stick! When finished, cover and let stand for 15 minutes.
12
Then pour over cooked rice and enjoy!

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 lb. crawfish tails or shrimp, 1/2 bell pepper, 1 large onion, 6 sprigs celery, and more.

Yes, Randy'S 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.

Randy'S Etouffee

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