This Crawfish Etouffee recipe was so much easier than I thought it would be when James (my husband) told me about it. He's a born and bred, Down The Bayou, South Louisiana native. He tried to explain how to makeit 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
- ½ Tsp Cayenne
That's it. Nothing you shouldn't already have at home after you have had a crawfish boil (see my recipe here)! 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 bay leaves 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 crusty bread on the side.
- 2lb Crawfish Tails, cooked and peeled
- 2 Sticks Unsalted Butter
- 4 Large Onions, chopped
- 6 Celery Stalks, chopped
- 2 Green Bell Peppers, Chopped
- 4 Bayleaves, Large
- 2 Tablespoons Flour, All Purpose
- 2 Teaspoons Salt
- ½ Teaspoon Cayenne pepper
- 4 Tablespoons Parsley, chopped
- 6 Tablespoons Green Onion, chopped
- 2 Cups Seafood Stock, (see below)
- Crawfish peelings (pan full)
- 2 x Onions 2 x Garlic Bulbs from crawfish boil
- Water to cover by 3 inches
- 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 bay leaves, 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.
- Remove bay leaves.
- 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/decreased.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 425Total Fat 26gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 9gCholesterol 243mgSodium 825mgCarbohydrates 16gFiber 2gSugar 6gProtein 32g
This recipe was inspired by Emeril Lagasse.
Rice is normally always served, along with a crusty bread. Sometimes you'll see people enjoying green beans and other vegetables too.
This is a really easy dish, normally made using the leftovers from a crawfish boil. The peeled crawfish are cooked with a trinity of onion, bell peppers and celery. With flour to thicken and seasonings. Seafood stock is added and it's cooked for just a few more minutes.
It's a dish made using shellfish, smothered in a seasoned sauce and served over rice. It has the French Cajun influence.
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.