This Crawfish Etouffee recipe was so much easier than I thought it would be when James (my husband) told me about it. He tried to explain how to make Crawfish Etouffee when I first came to the U.S. (about 12 years ago), but I really only decided to try to make it about 5 years ago. Now I’m an old pro, lol!
As you can see from the ingredients below, it’s an easy Crawfish Etouffee recipe, with only a few ingredients.
- 2lb Cooked Crawfish Tails
- 2 Sticks of Butter
- 4 Large Onions
- 6 Celery Stalks
- 2 Green Bell Peppers
- 4 Bayleaves
- 2 Cups Stock
- 6 Tbsp Green Onions
- 4 Tbsp Parsley
- 2 Tbsp Flour
- 2 Tsp Salt
- 1/2 Tsp Cayenne
That’s it. Nothing you shouldn’t already have at home after you have had a crawfish boil! But if you haven’t, that’s ok too. The only thing that you would need is some store bought Seafood Stock. I like to make mine out of the peelings of the crawfish – because the fat and juices and spices all mingle into that water and add wonderful depth to the dish.
Crawfish Etouffee New Orleans style…
(although a lot of the none city folk would beg to differ on this title) – I’ve even heard Crawfish Etouffee recipe Lafayette LA from some folks. What I’ve learned in my time here in Louisiana is that this dish has some variances here and there but it is a solid Cajun recipe!
This easy crawfish etouffee recipe can be made in 20 minutes! Basically, all you do is melt the butter in a pot, add the “trinity” of onions, bell pepper and celery. Cook a few minutes then add the flour. Allow the flour to cook for a few minutes and then add the crawfish and the bayleaves followed by the stock. Allow that to cook for a few minutes and add the remaining ingredients.
Now you’ve learned how to cook crawfish etouffee – and it’s a whole lot easier than you thought right?
Traditionally this is served over rice, with some bread on the side.
An authentically Southern dish made popular using the leftover crawfish tails from a crawfish boil. This dish is full of flavor and surprisingly easy and quick to make.
- Crawfish Tails, cooked and peeled, 2lb
- Butter, 2 Sticks
- Onion, 4 x Large Sweet and chopped
- Celery, 6 x Stalks chopped
- Green Bell Pepper, 2 x Large Chopped
- Bayleaves, 4 x Large
- Flour, All Purpose 2 Tbsp
- Salt, 2 tsp
- Cayenne, 1/2 tsp
- Parsley, fresh 4 x Tbsp chopped
- Green Onion, 6 x Tbsp chopped
- Stock, 2 Cups (see below)
- Crawfish peelings (pan full)
- 2 x Onions 2 x Garlic Bulbs from crawfish boil
- Make seafood stock - this can be done ahead of time if needed. Take a pan full of crawfish peelings and some vegetables (onions/garlic) from your crawfish boil and boil with water - covered - for an hour. If you do not have the ability to do this step you can just use store bought seafood stock.
- In a pan melt all the butter.
- Add the chopped onions, bell pepper and celery (the trinity)
- Cook on medium heat for about 3 minutes - until the vegetables are clear and soft.
- Add the flour and continue to cook a further 3 minutes.
- Add crawfish tails and cook 2 more minutes.
- Add all bayleaves, continuing to stir.
- Slowly add the stock, stirring and you'll see it start to thicken up. Add the salt and cayenne and cook for 5 minutes.
- Add the Parsley and green onions and cook for another 5 minutes.
- Serve over rice.
How the crawfish was originally boiled (seasoning) will determine how spicy this dish is. Depending how much heat you like in your food, the Cayenne can be always increased.
Amount Per Serving: Calories: 390Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 216mgSodium: 958mgCarbohydrates: 16gFiber: 2gSugar: 7gProtein: 25g
Nutrition information isn't always accurate. Does not include the side items.
Crawfish Etouffee recipe Emeril Lagasse inspired.
Wine pairing with Crawfish Etouffee
Obviously a white is going to pair with Etouffee the best. A wine that is light and crisp, like a Chenin Blanc is perfect. A little sweetness in the wine will refresh your palate and go well with the spices.
Tried this recipe out? Please let us know how it went in the comments below: