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Crawfish Etouffee - A Louisiana Classic

Scott's picture
Try this recipe and find out why Crawfish Etouffee is a favorite dish in Louisiana.
  Crawfish tails 2 Pound
  Butter 1⁄4 Pound
  Onion 1 Cup (16 tbs), finely chopped
  Celery 1⁄2 Cup (8 tbs), finely chopped
  Green bell pepper 1⁄2 Cup (8 tbs), finely chopped
  Red bell pepper 1⁄2 Cup (8 tbs), finely chopped
  Bay leaves 2
  Tomaotes 1⁄2 Cup (8 tbs), chopped
  Garlic cloves 3 , finely chopped
  Tomato paste 2 Tablespoon
  Flour 1 Cup (16 tbs)
  Sherry 1 Ounce
  Green onions 1 Cup (16 tbs), sliced
  Parsley 1⁄2 Cup (8 tbs), finely chopped
  Stock 8 Cup (128 tbs), fish, crawfish or chicken

1. In a heated pan, melt butter, add chopped vegetables, tomatoes, garlic and bay leaves, saute for 5 minutes on medium high heat.
2. Add flour and nicely combine.
3. Add crawfish meat and tomato paste, stir constantly to combine for about 5 minutes.
4. Add about 5 cups of the stock, adding 1 cup at a time, stirring after every addition.
5. When it comes to a boil, add salt and cook for about 30 minutes on low heat. Stir constantly, add more stock, if required. Add pepper and cayenne pepper.
6. Add sherry, parsley and green onion, cook on medium heat for 5 minutes.

7. Serve hot with rice and tobasco sauce.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
How about a delicious Creole dish for a hearty meal? Try Scott's favorite Creole dish which he makes using crawfish and that is a Louisiana Crawfish Etouffee. He shows how to combine all the ingredients while cooking so they are well incorporated and you get a delicious dish to enjoy with rice. He also shares some very important cooking tips that would help you cook like a master chef.

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