Flavorful Crawfish Etouffee Recipe

5 1
Flavorful Crawfish Etouffee Recipe
Flavorful Crawfish Etouffee Recipe photo by Taste of Home
Publisher Photo

Flavorful Crawfish Etouffee Recipe

Be the first to add a review
5 1
Publisher Photo
This dish is a pleasure to serve because it's attractive as well as tasty.
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Cook: 1-1/2 hours

Ingredients

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

Directions

In a heavy Dutch oven, whisk the 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 an stir for 5 minutes. Add tomato sauce and water; cover and simmer for 45 minutes. Add the crawfish, Worcestershire sauce, garlic powder, paprika, lemon juice and Creole seasoning. Cover and simmer for 20 minutes or until crawfish turn red. 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.
Originally published as Crawfish Etouffee in Country Extra September 2004, p51

Nutritional Facts

1 each: 269 calories, 15g fat (2g saturated fat), 155mg cholesterol, 451mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 22g protein.

  • 1/3 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 2 pounds uncooked crawfish, peeled
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon lemon juice
  • 3/4 teaspoon Creole seasoning
  • Hot cooked rice
  1. In a heavy Dutch oven, whisk the 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.
  2. Add the green pepper, onion and celery; cook an stir for 5 minutes. Add tomato sauce and water; cover and simmer for 45 minutes. Add the crawfish, Worcestershire sauce, garlic powder, paprika, lemon juice and Creole seasoning. Cover and simmer for 20 minutes or until crawfish turn red. 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.
Originally published as Crawfish Etouffee in Country Extra September 2004, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFlavorful Crawfish Etouffee

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

More from Taste of Home