Recipe

Crawfish Etouffee Recipe

	Meals4abby / All my dishes 1 year ago A wonderful cajun favorite made simple with tons and tons of flavor!! Prep:10m Cook:35m Servings:6	Meals4abby
	cajun one dish recipe

Does this look good? Yeah! / Nope

Fans

txbackyard

donman

jimrug1

frodo

trigger

m2googee

cookingfor

elgab89

lunasea

Ingredients

1/2 cup unsalted butter

1 large onion, chopped

1/2 cup finely chopped celery

1 small green bell pepper, chopped

4 cloves garlic, minced

2 pounds peeled crawfish tails*

1 tsp. salt

1 tsp. black pepper

1 Tbls. creole seasoning

1 tsp. thyme leaves

1 tsp. onion powder

1/2 tsp. white pepper

Hot sauce to taste

3 Tbls. all-purpose flour

1-1/2 cups chicken or fish stock

1 cup finely chopped green onions

1 cup chopped, fresh parsley

Hot cooked rice.

*A lot of grocery stores and most seafood markets sell frozen, peeled crawfish tails that are ready for use.

Directions

Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; saute stirring constantly, 5 minutes.

Stir in crawfish and next 7 ingredients; cook for 5 minutes. Stir in flour; cook stirring constantly for 2 minutes.

Stir in stock gradually and cook over low heat for 20 minutes, stirring mixture occasionally.

Stir in green onions and parsley; cook for 3 minutes. Serve over rice.

Recent Gawkers

artist92

mbeards2

lori4fla

elgab89

angelina

lunasea

luisasca

boofie

601

jimrug1

vin

donman

Not quite what you're looking for? See more Main Dish / Shellfish

Or see more just like this

Comments

txbackyardcook 1 year ago said:
PASS THE HOT SAUCE AND GIVE ME ANOTHER BEER PLEASE! DAMN GOOD POST, THANKS! HIGH 5 FROM ME!

frodo 1 year ago said:
Good recipe, its better than mine...5 pts

m2googee 1 year ago said:
I have never put thyme in my etouffee; I will have to try it next time. Great post and welcome to the site.

cookingforfun 1 year ago said:
Delicious for sure. 5 from me.
Arthur

trigger 1 year ago said:
Your Crawfish Etouffee is wonderful I love Cajun food.
Bring on the heat!
Thank you for posting.

vin 1 year ago said:
This is a beauty! Since I'm in Virginia, I can actually get craw-fish pretty easily here. Interesting to me that it specifies "unsalted" butter.. Perhaps they think the craw-fish themselves remain salty enough. Do you know?

boofie 11 months ago said:
Maybe unsalted butter to balance the salt in the stock and/or creole seasoning mix? Great dish. Nothing beats steamy, hot crawfish etouffee over fluffy rice.

trigger 11 months ago said:
I added this to my group "Most Requested Recipes".
I often make this during the winter and I had it this New years Day.

jimrug1 11 months ago said:
Yeah Baby!! One of my all time favorite Cajun dishes. This sounds awesome... And quite authentic. I am on my way, spoon in hand... ;-)~
Saving this to try real soon... Thanks for the recipe Nicky!

lunasea 10 months, 4 weeks ago said:
Outstanding recipe, Nicky hon. I have a real soft spot in my heart and hunger in my tummy for Etoufee..one of my all-time Cajun faves. You can invite me over for this anytime. Just saying...*hugs* and yumm! ~Vickie

elgab89 10 months ago said:
All I want to say is:Laissez le bon temps rouler!
Yummy!

Add a Comment