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Crawfish Etouffee - Yes it's Crawfish Season!

Cynthia Clifton

How would you like to eat some crawfish etouffee and be on top of the world? Well here is the recipe.

Crawfish Etouffee

Makes 4 servings

  • 1 stick (8 tablespoons) butter
  • 8 tablespoons all-purpose flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • ½ cup chopped bell peppers
  • 1 pound peeled Louisiana crawfish tails
  • 2 tablespoons hot sauce, plus more for serving
  • 2 bay leaves
  • 1 cup seafood stock
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • Chopped fresh parsley, for serving
  • Chopped green onions, for garnish
  • Hot cooked white rice, for serving

Directions:

Melt the butter in a large skillet over medium-high heat until foaming. Whisk in the flour one tablespoon at a time. Reduce the heat to medium and continue whisking until the roux turns a deep brown color, about 15 minutes.

Add onions and sauté until translucent, about 2 minutes. Stir in the celery and bell peppers and cook for 2 minutes, until slightly softened.

Add the crawfish, hot sauce and bay leaves. Reduce the heat to medium.Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.

Add the seafood stock to the crawfish mixture, and season with salt and cayenne.Stir until the mixture thickens, about 2 minutes.

Remove the bay leaves. Serve with steamed rice and hot sauce at the table.

Source: Rouses Markets. Crawfish Etouffee recipe. Accessed 17 July, 2019.

7/17/2019 4:12:59 PM
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