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Crawfish Étouffée

Crawfish Étouffée

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.

Southern Living JANUARY 2004

  • Yield: Makes 4 to 6 servings

Ingredients

  • 1/2 cup butter or margarine
  • 1 large onion, chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 1 pound peeled crawfish tails
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon hot sauce
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 cup water
  • 1/2 cup finely chopped green onions
  • 1/4 cup finely chopped fresh parsley
  • Hot cooked rice

Preparation

Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté, stirring constantly, 5 minutes.

Stir in crawfish and next 5 ingredients; cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes.

Stir in water gradually; cook over low heat 20 minutes, stirring mixture occasionally.

Stir in green onions and parsley; cook 3 minutes. Serve over rice.

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Crawfish Étouffée recipe

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