Options

Format:
Include:
PRINT
See more

Crawfish Étouffée

Prepare crawfish étouffée, a classic Cajun main dish, in the comfort of your own home.  Serve over hot cooked rice with buttered toast for a hearty meal. 

Southern Living APRIL 2002

  • Yield: Makes 4 to 6 servings

Ingredients

  • 1/4 cup butter or margarine
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium-size green bell pepper, chopped
  • 4 garlic cloves, minced
  • 1 large shallot, chopped
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon ground red pepper
  • 1 (14 1/2-ounce) can chicken broth
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh chives
  • 2 pounds cooked, peeled crawfish tails*
  • Hot cooked rice
  • Garnishes: chopped fresh chives, ground red pepper

Preparation

Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.

*2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.

advertisement

Go to Full Version of

Crawfish Étouffée Recipe

advertisement