Crawfish Étouffée

Crawfish Étouffée Recipe

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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.

Rating:
☆☆☆☆☆ 0 votes
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

How to Make Crawfish Étouffée

Step-by-Step

  • 1In 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.
  • 2In 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.
  • 3Add 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.

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About Crawfish Étouffée

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