Crawfish Etouffee Like Maw-Maw Used to Make Recipe - Allrecipes.com
Crawfish Etouffee Like Maw-Maw Used to Make Recipe
  • READY IN 45 mins

Crawfish Etouffee Like Maw-Maw Used to Make

Recipe by  

"This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
  2. Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2003

I'm from South Louisiana and this is a great recipe!!!!!!!!!!!!!! This is a true recipe, the original crawfish ettoufee recipe is not made using any type of tomato product in it nor does it use any type of roux.It's butter, crawfish fat, crawfish, onions, bellpeppers and seasonings. It's the crawfish fat that really makes the taste. DO NOT add in tomato sauce nor paste!!! You will not get the true taste using Chineese crawfish, the Louisiana crawfish still has some of the fat left on it which will enhance the taste. Thank you Mr. Rita for sharing with the readers a true Louisiana dish.

 
Most Helpful Critical Review
Jan 07, 2004

I'm sorry, I don't agree with all the other rave reviews...I thought this was very plain and extremely bland. I've never had etouffee before, so if I don't know what I'm talking about,sorry, guess I'll just have to vacation in the bayou to see what it's really all about.

 
Apr 13, 2007

I am also from South Louisiana. One reviewer said to not add tomato product or tomato paste to the recipe because the true recipe doesn't include it. Well, my mother has always used just a tiny bit of tomato paste and her etouffee is delicious. If you are from Southern Louisiana, then you already know that mostly everyone's family recipe differs just a little. I am as Cajun as it gets. Anyway, this recipe has a great flavor and is definitely a keeper.

 
Feb 09, 2008

I decided to make etouffee when I saw crawfish tails on sale last week and even invited some friends who used to live in Louisiana over for dinner. My husband was really concerned because he's the one who usually "cooks Cajun." I searched this site for a recipe that looked most authentic to me and saw this one. We all LOVED it!! I added a little more worcestershire and a little bit of garlic powder, but other than that, I didn't change a thing. We served it over rice, with a salad and French Bread on the side. There was not a drop left in the pot and everyone raved over it. I highly recommend this recipe!

 
May 12, 2008

Dee-licious! This was the first time I made etoufee and it turned out fantastic. I added some celery and Tony Chachere's but stuck to the recipe otherwise. My children absolutely loved it and my husband, who is the toughest critic, said it was "good". I will definitely make it again and maybe I'll try it with shrimp.

 
Jun 21, 2010

Wow! This was the best new recipe I've tried in a while! Just made a few small changes: 1) Cut the butter/flour in half, worked out wonderfully. 2) Doubled the garlic (always do) and added more of all the seasonings + ground red pepper. 3) Used a splash of chardonnay and then chicken broth instead of the water. Dinner was amazing with some brown rice and french bread! Thank you RITALEE76 I will be making again and again!

 
Nov 03, 2004

Very good recipe and easy. We added thyme, basil and bay leaf and instead of water we used chicken broth. We will make again and again.

 
Sep 18, 2002

This is really good etouffee. I added some items such as bay leaf, thyme, paprika (quite a bit), and cayenne. I also used shrimp instead of crawfish. Next time I will use broth instead of water to give it more depth in flavor. Adding this to dirty rice really makes the dish.

 

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Nutrition

  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 242 mg
  • 81%
  • Fat
  • 47.5 g
  • 73%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 421 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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