Traditional Crawfish Étouffée Recipe

Name: Traditional Crawfish Étouffée
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked long-grain rice; 10 tablespoon butter, divided; 1 pound frozen cooked peeled crawfish tails, thawed and drained; 1 medium onion, chopped; 1 green bell pepper, chopped; 3 celery ribs, chopped; 4 garlic cloves, minced; 6 tablespoons all-purpose flour; 2 3/4 cups chicken broth; 1/4 cup chopped green onions; 2 tablespoons chopped fresh parsley; 1 tablespoon salt-free Cajun seasoning; 1/4 teaspoon salt; 1/4 teaspoon ground red pepper

Servings: persons

1 cup uncooked long-grain rice
10 tablespoon butter, divided
1 pound frozen cooked peeled crawfish tails, thawed and drained
1 medium onion, chopped
1 green bell pepper, chopped
3 celery ribs, chopped
4 garlic cloves, minced
6 tablespoons all-purpose flour
2 3/4 cups chicken broth
1/4 cup chopped green onions
2 tablespoons chopped fresh parsley
1 tablespoon salt-free Cajun seasoning
1/4 teaspoon salt
1/4 teaspoon ground red pepper

1
Prepare rice according to package directions.
2
Melt 4 tablespoons butter in a large Dutch oven over medium-high heat; add crawfish, and cook 5 minutes or until thoroughly heated. Remove crawfish, and keep warm.
3
Add onion, bell pepper, and celery to Dutch oven. Cook over medium-high heat 8 minutes or until tender. Add garlic, and cook 1 minute. Remove vegetables, and keep warm.
4
Melt remaining 6 tablespoons butter in Dutch oven over medium heat. Add flour, and cook, stirring constantly, 20 minutes or until caramel colored. Reduce heat to low, and gradually stir in chicken broth and next 5 ingredients. Cook over medium heat 10 minutes or until slightly thickened. Stir in vegetables and crawfish; cook 5 minutes. Serve with rice.
5
Note: To freeze, divide etouffee evenly into 3 (1-quart) zip-top plastic freezer bags. Freeze up to 1 month. Thaw in refrigerator overnight. Remove from freezer bag, and warm in saucepan, stirring until thoroughly heated. Each bag contains about two servings.

957

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 14 ingredients. The key ingredients include: 1 cup uncooked long-grain rice, 10 tablespoon butter, divided, 1 pound frozen cooked peeled crawfish tails, thawed and drained, 1 medium onion, chopped, and more.

Yes, Traditional 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.

Traditional Crawfish Étouffée

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