Crawfish Etouffee Like Maw-Maw Used to Make

Crawfish Etouffee Like Maw-Maw Used to Make

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RITALEE76 0

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

45 m servings 535 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 47.5 g
  • 73%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 242 mg
  • 81%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

44
  1. 47 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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, gue...

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 ...

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 tin...

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 ...

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...

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 ...

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.

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 wat...

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, gue...

yum! Added shrimp also.