Easy Crawfish Etouffee
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4
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Calories
220 kcal
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Course
Main Course
Easy Crawfish Etouffee
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When you're craving some Cajun comfort food, this traditional crawfish étouffée will satisfy it! It's loaded with briny crawfish tails, the holy trinity of Louisiana cooking (onions, celery, bell pepper) and simmered in a spicy seafood sauce. Great with rice and a dash of hot sauce.
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Ingredients
FOR THE CRAWFISH ÉTOUFÉE:
- 1 pound cooked and shelled crawfish tails
- 5 tablespoons unsalted butter
- ½ onion chopped (about 1/2 cup)
- ½ green bell pepper seeded and chopped
- ½ red, yellow or orange bell pepper seeded and chopped
- 1 talk celery chopped
- 1 tablespoon minced garlic
- 5 tablespoons all purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ⅓ cup tomato juice (or 1/4 cup tomato sauce + 1 tablespoon water)
- 1 cup clam juice (or seafood stock)
- 2 cups water
- 1 plum tomato seeded and diced (or 1/3 cup chopped canned tomato)
- 1 tablespoon sherry or vermouth
- ½ cup chopped green onion
- ¼ cup chopped parsley
TO SERVE:
- steamed white rice
- your favorite Louisiana hot sauce we like Crystal's
- chopped green onions
- chopped parsley
Instructions
FOR THE CRAWFISH ÉTOUFFÉE:
- Heat a large skillet with 3-4” high sides over medium-high heat. Add the butter and when it’s nearly melted, add the onion, bell peppers, celery and garlic.
- Saute for 3-5 minutes or until the vegetables are tender and the onions and celery are slightly translucent.
- Sprinkle the flour over the vegetables and cook, stirring constantly for 1-2 minutes, so that there are no dry bits of flour left.
- Add the kosher salt, black pepper, thyme and cayenne pepper and cook, stirring for 1-2 minutes longer.
- Add the crawfish tails and tomato juice and stir until thick and smooth, so there are no lumps for 3-4 minutes. Be sure to continuously stir the mixture so the tomato juice doesn’t scorch.
- Add the clam juice, stirring constantly so there are no lumps and it becomes a smooth, thick sauce.
- Stir in the water and tomato; bring to a boil. Reduce heat to a simmer and cook for 30 minutes, stirring occasionally.
- Just before serving, stir in the chopped green onions and parsley.
TO SERVE:
- Fill bowls with crawfish étouffée and top with a scoop of white rice, a sprinkle of green onions and parsley and several dashes of your favorite hot sauce. This is delicious with an Abita or other local Louisiana brew.
Notes
- The recipe can easily be doubled.
Nutrition Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
821mg
(34%)
Potassium
323mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
1810IU
(36%)
Vitamin C
48mg
(53%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 821mg | 34% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1810IU | 36% |
| Vitamin C | 48mg | 53% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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