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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."

Rating: This weblink has been rated 28 times with an average star rating of 4.7 Read Reviews (23)

Rate/Review | 734 people have saved this

 

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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

  1. MELT butter in a large skillet over medium heat. Add onion and next 3 ingredients; saute, stirring constantly, 5 minutes.
  2. STIR in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.
  3. STIR in water gradually; cook over low heat 20 minutes, stirring mixture occasionally.
  4. 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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2005 by Robbie Rice 
I've made this twice and loved it both times. The first time, I made it exactly as the recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2004 by Kat Mitschke 
We really loved this recipe. Since our frozen crawfish tail come already cooked. I did not put... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 3, 2004 by ANNESMOM 
I made this with shrimp instead of crawfish. It was really delicious, but somewhat different... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2006 by gobbleuns 
Excellent, with plenty of spice! I used Sriracha hot chili sauce instead of tabasco, and added... MORE

 
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