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Crawfish Etouffee

Smoky.Ribs's picture
Easy to make, super delicious étouffée recipe. Steve over at StokedOnSmoke (BBQ Bro's) sent a request a few weeks ago for me to make a video recipe of "Crawfish Etouffee". I told Steve, I would be happy to, so here is the video, and I hope you all enjoy, and please give this one a try! Soooo good, and easy to make!
Ingredients
  Chopped green onions 1 Cup (16 tbs)
  Finely chopped onion 1 Cup (16 tbs)
  Bell pepper 1⁄2 , finely chopped
  Finely chopped garlic 2 Tablespoon
  Finely chopped parsley 2 Tablespoon
  Oil 4 Tablespoon (Or more, if needed)
  Flour 4 Tablespoon
  Salt To Taste
  Cracked pepper To Taste (Black peppercorns, white peppercorns, red and green peppercorns)
  Paprika 1 Tablespoon
  Bay leaf 2
  Cayenne pepper 1 Teaspoon (Or Adjust accordingly)
  Clam juice 1 Cup (16 tbs) (If required) (Optional)
  Crawfish 1 Pound (Louisiana Variety)
  Butter 3 Tablespoon
  Heavy cream 1 Tablespoon
Directions

MAKING

1. Heat butter in a pan, drop in flour and cook it well with constant stirring. Season with salt and freshly ground black pepper. Cook it until the roux turns of peanut butter color

2. Add yellow onion, bell pepper and cook it until the vegetables release all the water and start to get tender, about 5 minutes.

3. Drop in water gradually and keep stirring such that no lumps are formed. Season with salt and cracker pepper. Add paprika, bay leaves and cayenne pepper. Simmer until the vegetables are tender.

4. Drop in the crawfish tails. Cook for about 20 minutes then add clam juice if the ettaouffe thickens up too much.

5. Add green onions, garlic and parsley and let it simmer uncovered until everything is tender.

6. When the ettaouffe is almost done, drop in some butter and heavy cream, stir until well incorporated.

 

SERVING

7. Serve it warm with french bread and rice.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Cuisine: 
Cajun
Dish: 
Stew
Ingredient: 
Crawfish
Method: 
Slow Cooked
Restriction: 
High Protein
Taste: 
Savory
Servings: 
4

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