Crawfish Etouffee Recipe

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Crawfish Etouffee

Brandy Harrison


Lived in Louisiana for quite a long time... Being the cook and inquisitive person I am, I watched and learned a lot when it comes to cajun cooking... Here is one of those dishes...

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1 1/2 c
butter, divided
1/3 c
sweet onion, chopped
bell pepper, chopped
celery, chopped
parsley, fresh
black pepper
garlic powder
3 Tbsp
chicken bouillon
1 qt
chicken stock
2 lb
crawfish tails
cayenne pepper

Directions Step-By-Step

Most of the ingredients in this dish are done in quantities to taste... So use as much as you want of each... First, make the roux with 1/2 cup of butter and 1/3 cup of flour. Stir constantly over medium heat until light brown and remove from heat.
In another pan add 1/2 cup of butter, onion, bell pepper, celery (also known in cajun land and the holy trinity), and green onions and cook approx. 8 min or so. Add paprika, pepper, garlic and chicken bouillon. Cook for about 2 min. stirring frequently. Add 1 qt of chicken broth and bring to a boil for 5 min.
Add reserved roux, stirring well with a wire whip. Reduce heat to medium and continue to boil for another 3 min. Add crawfish and tops of green onions and parsley. Stir in last 1/2 cup of butter. Turn heat on low and simmer until ready to serve.

About this Recipe

Course/Dish: Other Main Dishes