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  Shelled crawfish tails 1 Pound (fresh / frozen)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Onion 1 Medium, chopped
  Green pepper 1 Small, chopped
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Snipped parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Hot cooked rice 2 Cup (32 tbs)

Thaw crawfish tails, if frozen.
In a heavy saucepan melt the first 1/4 cup butter or margarine.
Stir in the flour.
Cook and stir over medium heat till the mixture starts to brown; reduce heat to medium-low.
Cook, stirring constantly, about 30 minutes total or till a dark reddish-brown roux is formed.
Add the remaining 1/4 cup butter or margarine, stirring till melted.
Add the onion, green pepper, celery, and garlic.
Cook and stir about 15 minutes or till the vegetables are very tender.
Add the crawfish tails, parsley, salt, black pepper, and ground red pepper.
Stir in the water.
Bring to boiling; reduce heat.
Simmer, uncovered, for 5 to 10 minutes or till the crawfish are tender.

Recipe Summary

Side Dish

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Crawfish Etouffee Recipe