Crawfish Etouffee Recipe
How to Make Crawfish Etouffee
Crawfish Etouffee Ingredients
1 lb Fresh Louisiana Crawfish or substitute crab meat or shrimp.
¼ cup All-purpose Flour
½ stick butter
4 cups Cajun Trinity (onion, bell pepper, celery, garlic, and parsley)
1 can Rotel or diced tomatoes
1 T Cajun Seasoning
2 Bay Leaves
2 cups Vegetable Stock or Water
1 T Canola Oil or Olive Oil Sea Salt (to taste) Tabasco Hot Sauce Chopped Green Onions for garnish
(T = Tablespoon)
2 cup Water
1 cups Long Grain White Rice
1 pat of butter
dash Sea Salt
Crawfish Etouffee Cooking Instructions
Prepare and have all ingredients ready before you start cooking.
Chop the Cajun Trinity using a cutting board and sharp knife.
I also like to chop the Cajun Trinity in a food processing by several quick pulses.
In a large pot, heat on medium heat (#6) the 1 T olive oil.
Pour in the Cajun Trinity.
Saute for several minutes.
In a stainless steel deep skillet, melt the butter on medium heat (#6-7).
Once the butter is bubbling begin to stir constantly with a flat wooden spatula.
Gradually add the ¼ cup all-purpose flour.
Keep stirring to prevent scorching the Roux.
The Roux is ready as soon as the mixture is the color of a light caramel candy.
Carefully, pour the Roux in the Cajun Trinity and stir well to blend with the vegetables.
Now start mixing in your remaining ingredients:
Rotel tomatoes, Water or Stock, Cajun Seasoning, Bay Leaves, Sea Salt to taste and a dash of Tabasco.
Cook for about 15 minutes.
Add the 1 pound fresh Crawfish tails and stir well.
Reduce Heat to Low (#3).
Cover and simmer for 30 minutes.
Stir occasionally to prevent scorching.
Make Rice and Serve
How to Make Rice
In a medium saucepan, add 2 cups water and one pat of butter.
Bring water to a boil.
Add 1 cup long grain white rice.
Cover and reduce heat to medium (#3).
Do not disturb for 20 minutes.
The Finished Product
Ready to Serve:
Add a spoonful of rice to a deep plate.
Ladle Crawfish Etouffee over the rice and garnish with green onions.
Serve with toasty garlic bread or rolls.
That’s some good stuff cher! Bon Appetite!
Serves 4-6 people or double the recipe for a big crowd.
Supplemental Recipes -
How to Make a Roux -
How to Make Fresh Chicken Stock -
How to Make the Cajun Trinity -
I hope you enjoy it. Bon Apetite!
Till next time,
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