Real Recipes From Real Home Cooks ®

crawfish etouffee

(1 rating)
Recipe by
Leah Stacey
Huntsville, AL

Take a trip to the Big Easy with just one bite of this lovely dish! I recently made this in my cooking class that I host and everyone loved it! You can buy crawfish tails frozen in most seafood freezer sections. I actually bought mine at Walmart. Enjoy!

(1 rating)
yield 6 -8

Ingredients For crawfish etouffee

  • 1/2 c
    (1stick) unsalted butter
  • 1/2
    all-purpose flour
  • 1/4 c
    peanut oil
  • 4 lg
    onions, finely chopped
  • 4
    celery ribs, finely chopped
  • 1 lg
    green pepper, finely chopped
  • 4 Tbsp
    chopped fresh garlic
  • 2
    bay leaves
  • 6
    fresh thyme sprigs or 1/2 tsp dried
  • 3 Tbsp
    worcestershire sauce
  • 1/4 tsp
    cayenne pepper
  • 4 c
    chicken stock
  • 3 lb
    crawfish tails, drained and juice reserved
  • 2 c
    heavy whipping cream
  • salt and black pepper to taste
  • a couple of dashes of tabasco
  • white rice, cooked
  • 6
    green onions, chopped

How To Make crawfish etouffee

  • 1
    Make a roux by combining the butter, flour, and oil in a heavy pan and cooking over low heat until a dark caramel color, about 15-18 minutes.
  • 2
    Add all the vegetables except the green onions and cook until soft, 5 to 7 minutes.
  • 3
    Add the bay leaves, thyme, Worcestershire sauce, and cayenne pepper. Slowly pour in the stock, whisking to incorporate it into the roux.
  • 4
    Add the reserved crawfish juice and cook over low heat for about 1 hour,or until no flour taste remains.
  • 5
    Add the crawfish tails and the cream. Mix well. Season to taste with the salt and pepper and dashes of tobasco cook for 5 minutes more and serve over steamed white rice. ( I like the Calrose rice the best)
  • 6
    Garnish with chopped green onions.

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