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Crawfish Etoufee

By: Tamra Duncan  
"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"

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 134 people have saved this

Prep Time:
15 Min
Cook Time:
50 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/2 cup butter
  • 10 tablespoons all-purpose flour
  • 1 1/4 cups chopped celery
  • 1 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 1 (14.5 ounce) can 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

  1. In a heavy skillet or Dutch oven, 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.
  2. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve over rice.

Footnotes

  • 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2008 by HEATHER C 
This is a very good recipe. The roux was very thick so I added a can of tomato sauce instead... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2007 by crossfire911 
This is also very good to serve on A Split Baked Potato. I Just love craw fish.But i have used... MORE

 
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