crawfish etouffee

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pwjohnso avatar
By Patrick Johnson
from Kingwood, TX

The only good thing about the end of crawfish season is left over tails for recipes other than the traditional boil. This is a classic crawfish etouffee recipe. Shrimp can be substituted for the crawfish if unavailable.

serves 4
prep time 10 Min
cook time 50 Min
method Stove Top

Ingredients For crawfish etouffee

  • 2 Tbsp
    creole seasoning (see chef's note)
  • 4 Tbsp
    unsalted butter
  • 1 1/2 c
    onion, finely chopped
  • 1/2 c
    celery, finely chopped
  • 1/2 c
    green bell pepper, finely chopped
  • 2 lb
    crafish tails
  • 1/4 c
  • 1 1/2 c
    stock (crawfish or chicken)
  • 1/4 c
    garlic, minced
  • 2 Tbsp
    thyme, freshly chopped
  • 2 tsp
    worcestershire sauce
  • 1 tsp
    hot sauce (crystal or lousianna gold)
  • 1/2 c
    green onions, thinkly sliced
  • 2 Tbsp
    flat leaf parsley, minced
  • 3 Tbsp
    unsalted butter
  • 1 Tbsp
    lemon juice, fresh
  • kosher salt and freshly ground black pepper for seasoning

How To Make crawfish etouffee

  • 1
    Chef's Note: This creole seasoning is based on my homemade blend. If you use Tony's or the like, recipe will be too salty. Try Emeril's Essence or make your own based on the recipe I have posted.
  • 2
    Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Creole seasoning, saute until translucent.
  • 3
    Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes.
  • 4
    Add a small amount of the crawfish (chicken) stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
  • 5
    Add the garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper. Simmer for 20-30 minutes.
  • 6
    Stir in the 3 Tbsp butter, lemon juice, and adjust the seasonings to taste. Serve over Creole Boiled Rice.

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