Rating: 5 stars
6 Ratings
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  • 5 star values: 5

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. 

Recipe by Southern Living April 2002

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Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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