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crawfish e'touffee

(2 RATINGS)
32 Pinches 1 Photo
Grammiedebbie02 avatar
Georgiana, AL
Updated on May 20, 2011

This is a traditional favorite recipe of cajun country. Every family has it's on little tweeks of the same recipe. The recipe I am sharing with you is the way my Momma taught me to make it, with a slight tweeking to make it my own. My family absolutely loves this one. Please note that the prep time seems long because I am taking into account peeling my own blanched crawfish. If you use packaged tails already peeled, you save half of the prep time. You may also use this recipe to make Shrimp E'Touffee just by replacing the crawfish with shrimp. The picture of this recipe is actually of a shrimp E'Touffee.

prep time 1 Hr
cook time 1 Hr 15 Min
method ---
yield 8 serving(s)

Ingredients

  • 2 1/2 pounds peeled crawfish tails
  • 4 medium red onions, peeled and finely chopped
  • 3 large celery stalks, finely chopped
  • 1 bunch green onions, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup all purpose flour
  • 1/4 cup vegetable oil
  • 1 large green bell pepper, finely chopped
  • 5 cloves garlic, pressed
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon hop pepper sauce, i use l louisiana hot sauce
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 4 cups seafood stock, home made or store bought.

How To Make crawfish e'touffee

  • Step 1
    Pour oil and flour in a heavy pot to form a rue. I always use a black iron 5 qt.dutch oven to make this recipe. Stirring constantly, cook over medium heat until flour turns a deep golden brown.
  • Step 2
    Add onions, continue to cook until onions begin to turn a caramel brown color around the edges. At that point stir in the celery, bell pepper, and garlic. Brown well. Add crawfish tails, and crawfish fat if available, along with red pepper flakes, hot pepper sauce, salt and black pepper. Stir to combine all together. Continue to cook for a few minutes.
  • Step 3
    Add in 4 cups seafood stock. Simmer for 35 minutes. Add parsley, and green onions and cook for a few minutes longer. Remove from heat. Serve over hot, cooked rice.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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