Crawfish Etouffe Recipe

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Crawfish Etouffe

Brenda Forbes

By
@BrnJune

This was my materanl grandmother's recipe, Grandma Guidry. As you probably guess, from her name, was Cajun. She was an excellent cook and I will share several of her recipes.

As a note, shrimp can be substituted for the crawfish. (But, crawfish are very good--they taste similar to shrimp, only a little sweeter.)


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
5 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

1 lb
crawfish, frozen, cleaned and deveined
1 large
onion, chopped fine
1 clove
garlic, crushed/mashed
1 large
green bell pepper, chopped fine
3/4 stick
butter (or margarine)
3 Tbsp
flour
salt and pepper, to taste
3/4 c
water
2 tsp
kitchen bouquet

Step-By-Step

1Preheat a large, heavy non-stick pot or dutch oven. (I prefer a cast iron dutch oven.)
2Place frozen "block" of crawfish in pot. Reduce heat to medium high. Add onions, garlic, bell peppers, salt, pepper, margarine, and flour. (As this is cooking, use a large spoon to help separate the crawfish as the heat thaws and breaks up the block of crawfish.) CONSTANTLY stir (gently--do not cut into crawfish)and scrape bottom of pot until mixture browns. (Mixture should not be as dark as a roux (which is chocolate brown) but almost like browning chicken.)
3When crawfish mixture is browned enough, add water and Kitchen Bouquet to obtain a golden-tan color.
4Simmer 10 minutes so flavors can blend.
5Serve on a bed of cooked rice (brown or white). Garlic French bread, a tossed salad, and white wine completes this meal exquisitely!

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy