Flavorful Crawfish Etouffee Recipe

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

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5 1
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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 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.
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 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Crawfish Etouffee in Country Extra September 2004, p51

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