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Classic Crawfish Etouffee

southern.chef's picture
Crawfish Etouffee has a unique taste. Crawfish Etouffee gets its taste from crawfish mixed with hot sauce and red pepper. Crawfish Etouffee is served with rice.
  Crawfish tails with fat 2 Pound
  Hot sauce 2 Teaspoon
  Pepper red 1⁄4 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Celery stalks 2 , chopped
  Onions 2 Large, chopped
  Green peppers 2 Large, chopped
  Chopped green onions 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Hot cooked rice 1 Cup (16 tbs)

Remove package of fat from crawfish tails, and set aside.
Sprinkle crawfish with hot sauce and 1/4 teaspoon red pepper; set aside.
Combine vegetable oil and flour in a 4 quart Dutch oven.
Cook mixture over medium heat, stirring constantly, until roux is chocolate colored
Stir in celery and next 3 ingredients; cook until vegetables are tender, stirring often.
Add crawfish tails and water; cook over low heat, uncovered, 15 minutes, stirring occasionally.
Stir in 2 tablespoons crawfish fat salt, and pepper; simmer 5 minutes.
Serve over rice.

Recipe Summary

Difficulty Level: 
Main Dish

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Classic Crawfish Etouffee Recipe