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Crawfish Etouffee

By: Southern Living magazine

"Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as intense."

Rate/Review | Read Reviews (23)

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

1/2 cup butter or margarine
1 large onion, chopped
1/4 cup finely chopped celery
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1 pound peeled crawfish tails
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground white pepper
1/2 teaspoon hot sauce
1 1/2 tablespoons all-purpose flour
3/4 cup water
1/2 cup finely chopped green onions
1/2 cup chopped fresh parsley
Hot cooked rice

Directions

MELT butter in a large skillet over medium heat. Add onion and next 3 ingredients; saute, stirring constantly, 5 minutes.
STIR in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.
STIR in water gradually; cook over low heat 20 minutes, stirring mixture occasionally.
STIR in green onions and parsley; cook 3 minutes. Serve over rice.

Footnotes

Reprinted with permission of Southern Living® magazine. All rights reserved.

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Reviewed on May 4, 2004 by TRAVLEE

Having lived in Louisiana my whole life I can tell you that this is about as "authentic" a...

Reviewed on Aug. 28, 2010 by Robbie Rice

I've made this 3 times; it's a great recipe. The first time, I made it exactly as the recipe...

Reviewed on Jan. 3, 2004 by BIVANV

It was my 1st time to cook crawfish etouffee and my husband just loved it, saying it tastes...

Reviewed on Apr. 8, 2007 by Lance

As a chef, I always use this recipe as a base for my seafood etouffee. I usually add tony's...

Reviewed on Apr. 30, 2004 by Kat

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We really loved this recipe. Since our frozen crawfish tail come already cooked. I did not put...

Reviewed on Jun. 18, 2005 by Jennifer

This was a good recipe, but not spicy at all. I was expecting something with more of a...

Reviewed on Jan. 3, 2004 by ANNESMOM

I made this with shrimp instead of crawfish. It was really delicious, but somewhat different...

Reviewed on Jan. 3, 2004 by TREE_TIGGER

VERY VERY yummy! Was finished in no time, and tasted wonderful. BUT - I did use tons more...

Reviewed on Jan. 3, 2004 by KILLIONT

This recipe was awesome! I changed it up a little bit by doubling the amount of crawfish, and...

Reviewed on Mar. 4, 2007 by chef diva

I served this at my Mardi Gras party and all the members of my cooking club loved it!

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