Flavorful Crawfish Etouffee Recipe

Flavorful Crawfish Etouffee Recipe photo by Taste of Home

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Flavorful Crawfish Etouffee Recipe

Prep: 5 min. Cook: 1-1/2 hours

Yield: 8 Servings

5 90 95

Ingredients

1/3 cup all-purpose flour
1/2 cup canola oil
1 large green pepper, chopped
1 large onion, chopped
1 cup chopped celery
1 can (15 ounces) tomato sauce
1 cup water
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon lemon juice
3/4 teaspoon Creole seasoning
2 pounds frozen cooked crawfish tails, thawed
Hot cooked rice

Directions

In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown.
Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, water, Worcestershire sauce, garlic powder, paprika, lemon juice and Creole seasoning. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Stir in crawfish and heat through. Serve with rice. Yield: 8 servings.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Analysis: 1 serving (calculated without hot cooked rice) equals 269 calories, 15 g fat (2 g saturated fat), 155 mg cholesterol, 451 mg sodium, 11 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Crawfish Etouffee in Country Extra September 2004, p51