Crawfish Etouffee

Crawfish Etouffee

23

"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."
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Ingredients

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Original recipe yields 6 servings

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Directions

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  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.
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Footnotes

  • Reprinted with permission of Southern Living(R) magazine. All rights reserved.

Reviews

23
  1. 29 Ratings

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Most helpful positive review

Having lived in Louisiana my whole life I can tell you that this is about as "authentic" a recipe as you can get. Much better than the ones you will try with condensed soup as an ingredient. T...

Most helpful critical review

This was a good recipe, but not spicy at all. I was expecting something with more of a Louisiana flair, but at Emeril says, it needs "kicked up a notch." Next time I would add more hot sauce &...

Having lived in Louisiana my whole life I can tell you that this is about as "authentic" a recipe as you can get. Much better than the ones you will try with condensed soup as an ingredient. T...

I've made this 3 times; it's a great recipe. The first time, I made it exactly as the recipe states. The second, I used chicken broth instead of the water and Cajun seasoning instead of the seas...

It was my 1st time to cook crawfish etouffee and my husband just loved it, saying it tastes like an authentic Louisiana etouffee. I used chicken stock instead of just water. I also recently ca...

As a chef, I always use this recipe as a base for my seafood etouffee. I usually add tony's seasoning, shrimp, real crab meat, smoked sausage, and serve it over cornbreasd. You bes' believe it's...

We really loved this recipe. Since our frozen crawfish tail come already cooked. I did not put them in until the very end. Also I do not think that this is enough for 6 servings. My husband coul...

This was a good recipe, but not spicy at all. I was expecting something with more of a Louisiana flair, but at Emeril says, it needs "kicked up a notch." Next time I would add more hot sauce &...

This recipe was awesome! I changed it up a little bit by doubling the amount of crawfish, and instead of wasting added the left over bell pepper and celery. Plus a little more tabasco!! Two th...

VERY VERY yummy! Was finished in no time, and tasted wonderful. BUT - I did use tons more hot sauce. We served it over dirty rice (tony chachere's brand) and garlic bread. great recipe!!

I made this with shrimp instead of crawfish. It was really delicious, but somewhat different from any etoufee I have had before.