Quick Crawfish Etouffee

Quick Crawfish Etouffee Recipe

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Jan Bowen


Fast &very good


☆☆☆☆☆ 0 votes

30 Min
25 Min
Stove Top


  • 1/2 c
  • 1 1/2 Tbsp
    all purpose flour
  • 3/4 c
    finely chopped onion
  • 3/4 c
    finely cgopped celery
  • 3/4 c
    finely chopped bell pepper
  • 1 lb
    crawfish tail meat
  • 1/2 tsp
    salt & pepper
  • 1/2 tsp

How to Make Quick Crawfish Etouffee


  1. In a large pot or Dutch oven, melt butter over medium heat. Stir in flour, and cook about 10 minutes or until mixture is the color of peanut butter.
  2. Add onion, celery, and bell pepper; cook about 6 minutes or until softened. Stir in crawfish, salt, pepper, and Creole seasoning. Reduce heat to low; cover and cook for 15 minutes. Let cool completely before making balls. Etouffee can be refrigerated for up to 1 week or frozen for up to 6 months.

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About Quick Crawfish Etouffee

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Other Tag: Quick & Easy

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