Crawfish Etouffee
Crawfish Etouffee is a classic Louisiana dish full of robust flavor. This dish is famous for its Cajun influence and surprisingly easy and quick to make.
Video
Equipment
Ingredients
- 2 Pounds Crawfish Tails cooked and peeled
- 1 Cup Unsalted Butter
- 4 Each Yellow Onions chopped
- 6 Ribs Celery chopped
- 2 Each Green Bell Peppers Chopped
- 4 Each Bay Leaves Large
- 2 Tablespoons All Purpose Flour All Purpose
- 2 teaspoons Salt
- ½ teaspoon Cayenne Pepper
- 4 Tablespoons Fresh Parsley chopped
- 6 Tablespoons Green Onions chopped
- 2 Cups Seafood Stock (see below)
Seafood Stock
- Crawfish Peelings pan full
- 2 Each Crawfish Boil Onions from leftover crawfish boil
- 2 Each Crawfish Boil Garlic Bulbs from leftover crawfish boil
- Water to cover by 3 inches
Instructions
- 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.Crawfish Peelings, 2 Each Crawfish Boil Onions, Water to cover by 3 inches
- In a pan melt all the butter.1 Cup Unsalted Butter
- Add the chopped onions, bell pepper and celery (the trinity)4 Each Yellow Onions, 6 Ribs Celery, 2 Each Green Bell Peppers
- 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.2 Tablespoons All Purpose Flour
- Add crawfish tails and cook 2 more minutes.2 Pounds Crawfish Tails
- Add all bay leaves, continuing to stir.4 Each Bay Leaves
- Slowly add the stock, stirring and you'll see it start to thicken up. Add the salt and cayenne and cook for 5 minutes.2 teaspoons Salt, 2 Cups Seafood Stock, ½ teaspoon Cayenne Pepper
- Add the Parsley and green onions and cook for another 5 minutes.4 Tablespoons Fresh Parsley, 6 Tablespoons Green Onions
- Remove bay leaves.
- Serve over rice.
Notes
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.
For a quick boost in flavor (if needed) use Creole Seasoning.
Did You Make This?Please consider Leaving a Review!
Nutrition
Serving: 1g | Calories: 425kcal | Carbohydrates: 16g | Protein: 32g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Cholesterol: 243mg | Sodium: 825mg | Fiber: 2g | Sugar: 6g
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!
