crawfish Étouffée
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.
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prep time
15 Min
cook time
25 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 2 sticks butter
- 5 tablespoons butter
- 1/3 cup flour
- 3/4 cup diced onion
- 1/2 cup diced celery
- 1/3 cup diced, seeded red bell pepper
- 1/2 cup chopped scallions
- 1/3 cup chopped parsely
- 3 tablespoons chicken bouillon granules
- 1 tablespoon paprika
- 1 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 3 pounds crawfish tails
- 1/2 cup sliced green onion tops
- 8 cups steamed, long-grain rice
How To Make crawfish Étouffée
-
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.
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Step 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.
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Step 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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