crawfish etouffee

Name: Crawfish Etouffee
Prep time: 10 min
Cook time: 50 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: 2 tablespoon(s) creole seasoning (see chef's note); 4 tablespoon(s) unsalted butter; 1 1/2 cup(s) onion, finely chopped; 1/2 cup(s) celery, finely chopped; 1/2 cup(s) green bell pepper, finely chopped; 2 pound(s) crafish tails; 1/4 cup(s) flour; 1 1/2 cup(s) stock (crawfish or chicken); 1/4 cup(s) garlic, minced; 2 tablespoon(s) thyme, freshly chopped; 2 teaspoon(s) worcestershire sauce; 1 teaspoon(s) hot sauce (crystal or lousianna gold); 1/2 cup(s) green onions, thinkly sliced; 2 tablespoon(s) flat leaf parsley, minced; 3 tablespoon(s) unsalted butter; 1 tablespoon(s) lemon juice, fresh; - kosher salt and freshly ground black pepper for seasoning

(1 RATING)

22 Pinches

Patrick Johnson

Kingwood, TX

Updated on Jun 2, 2013

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.

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prep time 10 Min

cook time 50 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 tablespoons creole seasoning (see chef's note)
4 tablespoons unsalted butter
1 1/2 cups onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup green bell pepper, finely chopped
2 pounds crafish tails
1/4 cup flour
1 1/2 cups stock (crawfish or chicken)
1/4 cup garlic, minced
2 tablespoons thyme, freshly chopped
2 teaspoons worcestershire sauce
1 teaspoon hot sauce (crystal or lousianna gold)
1/2 cup green onions, thinkly sliced
2 tablespoons flat leaf parsley, minced
3 tablespoons unsalted butter
1 tablespoon lemon juice, fresh
- kosher salt and freshly ground black pepper for seasoning

How To Make crawfish etouffee

Step 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.

Step 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.
Step 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.
Step 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.
Step 5

Add the garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper. Simmer for 20-30 minutes.
Step 6

Stir in the 3 Tbsp butter, lemon juice, and adjust the seasonings to taste. Serve over Creole Boiled Rice.
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