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Crawfish Etouffee

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The crawfish etouffee is prepared with crawfish or shrimp and vegetables. Cooked along with tomato sauce, butter and water, the etouffee is flavored with garlic, red and black pepper. Simmered to a finish, it is best served over rice.
  Peeled crawfish tails/Peeled shrimp 1 Pound (Fresh Or Frozen)
  Onions 2 Large, finely chopped to make 1 1/2 cups
  Finely chopped celery 1 Cup (16 tbs)
  Finely chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Cooking oil/Butter / margarine 1⁄4 Cup (4 tbs)
  Crawfish fat/Butter / margarine 2 Tablespoon
  Cornstarch 4 Teaspoon
  Water 1 Cup (16 tbs)
  Tomato sauce 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Hot cooked rice 1 Cup (16 tbs)

Thaw crawfish tails or shrimp, if frozen.
In a heavy 3 quart saucepan cook onions, celery, green pepper, and garlic, covered, in oil, butter, or margarine about 10 minutes or till tender.
Add crawfish fat, butter, or margarine, stirring till melted.
Stir in cornstarch.
Stir in crawfish or shrimp, water, tomato sauce, salt, red pepper, and black pepper.
Bring mixture to boiling.
Reduce heat.
Simmer, uncovered, about 5 minutes or till crawfish are tender or shrimp turn pink.
Serve with hot cooked rice.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1589 Calories from Fat 566

% Daily Value*

Total Fat 64 g98.5%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 637.1 mg212.4%

Sodium 2004.1 mg83.5%

Total Carbohydrates 159 g53.1%

Dietary Fiber 17.6 g70.5%

Sugars 39 g

Protein 98 g196.1%

Vitamin A 56.4% Vitamin C 420.8%

Calcium 25.9% Iron 40.4%

*Based on a 2000 Calorie diet

Crawfish Etouffee Recipe