Crawfish Étouffée

Oct 10, 2012 by

Crawfish Étouffée

Crawfish Étouffée
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This recipes call for fresh crawfish because they’re readily available in Cajun country. Don’t fret if you can’t get your hands on the fresh seafood―frozen crawfish tails work very well.
  • ¼ cup butter
  • 2 tablespoons olive oil
  • ⅓ cup all-purpose flour
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium-size green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 large shallot, chopped
  • 2 teaspoons Cajun seasoning
  • ½ teaspoon ground red pepper
  • 1 (14-oz.) can low-sodium chicken broth
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh chives
  • 2 pounds cooked, peeled crawfish tails*
  • Hot cooked rice
  1. Melt butter with oil in a large Dutch oven over medium-high heat; stir in flour, and cook, stirring constantly, 5 minutes or until caramel colored. Add onion and next 6 ingredients; sauté 5 minutes or until vegetables are tender.
  2. Add chicken broth, parsley, and chives; cook, stirring constantly, 5 minutes or until mixture is thick and bubbly.
  3. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with hot cooked rice.
  4. *2 lb. frozen cooked crawfish tails, thawed and drained, may be substituted for fresh.


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