CRAWFISH ETOUFFE (SALLYE)

Crawfish Etouffe (sallye) Recipe

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sallye bates

By
@grandedame

Tweaked from a recipe from The Louisiand Swamp Thing & Crawfish Festival held annually here in Austin.

If you don't have or like the little "mud bugs", you can substitute shrimp.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2-4
Prep:
15 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

1 to 2 lb
crawfish meat
6 Tbsp
butter
2 c
minced onions
2 clove
minced garlic
2 medium
green bell peppers, chopped
1 c
celery, chopped
2 Tbsp
minced parsley
1 1/2 Tbsp
chopped green onions
1/4 c
crawfish fat (or fish oil)
1 1/2 tsp
sea salt
1 tsp
black pepper
1 tsp
creole seasoning (HOMEMADE CREOLE SEASONING (SALLYE))
3 to 4 c
cooked rice
8 c
water (or vegetable broth)

How to Make CRAWFISH ETOUFFE (SALLYE)

Step-by-Step

  • 1Vegetables can be chopped or minced in food processor and set aside
  • 2Melt butter in large cast iron or heavy skillet over medium high heat

    Saute onion, garlic, bell peppers and celery until onions are clear.

    Add 8 cups water, cover pan and simmer over low heat for 15 minutes until vegetables are tender.
  • 3Add crawfish fat (or fish oil), salt, pepper, and creole seasoning, replace cover, and continue simmering for 15 more minutes.
  • 4Add crawfish, and continue cooking for 15 more minutes

    Add green onions and parsley and cook 5 more minutes,

    Remove from heat and serve while still hot.
  • 5Spoon over cooked rice.

Printable Recipe Card

About CRAWFISH ETOUFFE (SALLYE)

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole