Crawfish Etouffee

Crawfish Étouffée is a classic Louisiana entree makes a comforting meal for any evening and easily doubles (or triples) to feed a crowd. Served with rice and green onions, this stew-like meal is utterly delicious.

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 223kcal

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 medium yellow onion about 1 ½ - 1 ¾ cup chopped
1 medium green bell pepper about 1 ¼ cup chopped
4 ribs celery chopped
3 garlic pods minced
1 lb. peeled crawfish tails + crawfish fat
2 cups vegetable stock
¾ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon Tony Chachere's Salt-Free Creole Seasoning
Green onion tops chopped
Parsley chopped
Cooked white rice for serving

Instructions

Drain the liquid (fat) from the crawfish packaging into a separate small container. Set aside. (Do not get rid of this! It's important for the flavor!)
Remove the crawfish tails from their packaging and place into a medium-sized bowl. Season with the Salt-Free Creole Seasoning, and toss before setting aside.
In a large-bottomed saucepan or a Dutch oven, melt the butter and drizzle in the olive oil over medium-high heat.
When the butter and olive oil are hot, add the flour to the pan.
Stir the flour constantly as it cooks, moving it around the pan. It will begin to darken just slightly to a golden/wheat color. When this happens, it’s time to add the vegetables.
Add the onion, bell pepper, celery and garlic to the pan. Cook until tender, about 5-8 minutes.
Add the crawfish fat and vegetable stock, and cook until the mixture has thickened, stirring occasionally, about 10 minutes.)
Add the seasoned crawfish tails. Lower the heat, and cover.
Season with salt and pepper, green onions and parsley, and cover, simmering for 5-10 minutes, or until the crawfish tails have curled.
Serve over rice, sprinkle parsley and green onions on top of the each individual serving, and enjoy.

Notes

This recipe can easily be doubled or tripled for a crowd, though it will require more time to cook.

You can substitute shrimp for the crawfish tails if you cannot find crawfish tails at your grocery. Since the crawfish has fat, I recommend adding an additional 2 tablespoons of butter to the dish as the shrimp cook.

Nutrition