This is a fun and interesting dish to serve when entertaining. For some, it's an introduction to crawfish and Cajun food. Our favorite seafood restaurant features this dish on their menu and it's fabulous! —Tamra Duncan
- 1/2 cup butter, cubed
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1-1/4 cups chopped celery
- 1 cup chopped green pepper
- 1/2 cup chopped green onions
- 1 can (14-1/2 ounces) chicken broth
- 1 cup water
- 1/4 cup minced fresh parsley
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 pounds frozen cooked crawfish tail meat, thawed
- Hot cooked rice
- In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.
- Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice. Yield: 6-8 servings.
Originally published as Crawfish Etouffee in Test Kitchen Favorites 2004 2005, p156
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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