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Crawfish Etouffee

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 223 kcal
Course: Main Course
Cuisine: Cajun

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

Instructions

    Cup of Yum
  1. 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!)
  2. 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.
  3. In a large-bottomed saucepan or a Dutch oven, melt the butter and drizzle in the olive oil over medium-high heat.
  4. When the butter and olive oil are hot, add the flour to the pan.
  5. 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.
  6. Add the onion, bell pepper, celery and garlic to the pan. Cook until tender, about 5-8 minutes.
  7. Add the crawfish fat and vegetable stock, and cook until the mixture has thickened, stirring occasionally, about 10 minutes.)
  8. Add the seasoned crawfish tails. Lower the heat, and cover.
  9. Season with salt and pepper, green onions and parsley, and cover, simmering for 5-10 minutes, or until the crawfish tails have curled.
  10. 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

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

% 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.