Crawfish Etouffee

Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6-8 servings.
Ingredients: 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

This crawfish etouffee 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

Ingredients

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

Directions

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.

TEST KITCHEN TIP Sometimes Tamra serves this with cooked penne pasta instead of rice. You can mix it all together or just serve it over the pasta. Also, you can add a bit more tomato paste for a deeper color and more cayenne pepper to raise the heat level.

Nutrition Facts

1 cup: 250 calories, 13g fat (7g saturated fat), 187mg cholesterol, 579mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 22g protein.

Originally published as Crawfish Etoufee in Test Kitchen Favorites Cookbook

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Average Rating:

eminsol

Jun 11, 2017

I am making this tonight. I cooked my roux 5 minutes longer to make it darker. I'm using crawfish, shrimp, sausage and mussels. So far the sauce is outstanding so I can't imagine the rest not being great. Serving with corn on the cob. Almost a etouffe gumbo boil.
2124arizona

May 8, 2017

Recipes like this make me homesick for Louisiana food! It brings back great memories!
daverox

May 8, 2015

I made it with shrimp and went x2 with the tomato paste and the cayenne pepper. It outstanding i can not stop eating it. this gos in to my top 10.
lgrant1915

Apr 5, 2014

Easy, quick and delicious!
firstofsixinHouston

Apr 7, 2013

Try with shrimp! Add more liquids to make a sauce that can seep into the rice. I add a small hot pepper and red pepper flakes. Put parsley sprig on top before serving. It is a festive dish.

Crawfish Etouffee

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