Crawfish Etouffee
User Reviews
5.0
159 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
223 kcal
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Course
Main Course
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Cuisine
Cajun
Crawfish Etouffee
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Crawfish Étouffée is a classic Louisiana entree makes a comforting meal for any evening and easily doubles (or triples) to feed a crowd. Served with rice and green onions, this stew-like meal is utterly delicious.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 medium yellow onion about 1 ½ - 1 ¾ cup chopped
- 1 medium green bell pepper about 1 ¼ cup chopped
- 4 ribs celery chopped
- 3 garlic pods minced
- 1 lb. peeled crawfish tails + crawfish fat
- 2 cups vegetable stock
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon Tony Chachere's Salt-Free Creole Seasoning
- green onion tops chopped
- parsley chopped
- cooked white rice for serving
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Instructions
- Drain the liquid (fat) from the crawfish packaging into a separate small container. Set aside. (Do not get rid of this! It's important for the flavor!)
- Remove the crawfish tails from their packaging and place into a medium-sized bowl. Season with the Salt-Free Creole Seasoning, and toss before setting aside.
- In a large-bottomed saucepan or a Dutch oven, melt the butter and drizzle in the olive oil over medium-high heat.
- When the butter and olive oil are hot, add the flour to the pan.
- Stir the flour constantly as it cooks, moving it around the pan. It will begin to darken just slightly to a golden/wheat color. When this happens, it’s time to add the vegetables.
- Add the onion, bell pepper, celery and garlic to the pan. Cook until tender, about 5-8 minutes.
- Add the crawfish fat and vegetable stock, and cook until the mixture has thickened, stirring occasionally, about 10 minutes.)
- Add the seasoned crawfish tails. Lower the heat, and cover.
- Season with salt and pepper, green onions and parsley, and cover, simmering for 5-10 minutes, or until the crawfish tails have curled.
- Serve over rice, sprinkle parsley and green onions on top of the each individual serving, and enjoy.
Notes
- This recipe can easily be doubled or tripled for a crowd, though it will require more time to cook.
- You can substitute shrimp for the crawfish tails if you cannot find crawfish tails at your grocery. Since the crawfish has fat, I recommend adding an additional 2 tablespoons of butter to the dish as the shrimp cook.
Nutrition Information
Show Details
Serving
1 serving
Calories
223kcal
(11%)
Carbohydrates
17g
(6%)
Protein
17g
(34%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Cholesterol
113mg
(38%)
Sodium
1285mg
(54%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 223kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 113mg | 38% |
| Sodium | 1285mg | 54% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
159 reviews
Excellent
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