Crawfish Étouffée Recipe

No Photo

Have you made this?

 Share your own photo!

Crawfish Étouffée

Debra Schweikert

By
@Schweik

I have no idea whether Prejean's Restaurant still exists in Lafayette--but this was one of their recipes that I was lucky to snag back in the 90's. It is very, very good.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

8-10

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

2 stick
butter
5 Tbsp
butter
1/3 c
flour
3/4 c
diced onion
1/2 c
diced celery
1/3 c
diced, seeded red bell pepper
1/2 c
chopped scallions
1/3 c
chopped parsely
3 Tbsp
chicken bouillon granules
1 Tbsp
paprika
1 tsp
cayenne
1/2 tsp
garlic powder
3 lb
crawfish tails
1/2 c
sliced green onion tops
8 c
steamed, long-grain rice

Directions Step-By-Step

1
In small saucepan over low-heat, combine 5 T of the butter with the flour. Make a roux by cooking, stirring constantly for about 20 minutes until the mixture is golden brown. DO NOT ALLOW IT TO BURN. Remove pan from heat and set aside.
2
In large saucepan, heat 2 sticks butter, and add onions, celery, bell pepper and chopped scallions. Sauce until tender, about 5 minutes. Add 1/4 cup of the parsley, chicken bouillon granules, paprika, cayenne, garlic powder, and black pepper. Saute, stirring, for 2 minutes.
3
Add 4 cups water to saucepan and bring to a boil. Add roux and stir until thickened, about 1 minute. Add crawfish and scallion tops. Heat. Garnish with remaining chopped parsley. Serve over rice.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtag: #crawfish