Delicious Rich Crawfish Etouffee

20m
Prep Time
2h
Cook Time
2h 20m
Ready In

Recipe: #8070

February 13, 2013



"This is a recipe adapted from other recipes- I think this is the ultimate recipe. We love it. Make sure to use only Louisiana Crawfish ( available by mailorder)"

Original is 5 servings

Nutritional

  • Serving Size: 1 (353.2 g)
  • Calories 470.3
  • Total Fat - 40 g
  • Saturated Fat - 18.3 g
  • Cholesterol - 71.3 mg
  • Sodium - 837.7 mg
  • Total Carbohydrate - 25.8 g
  • Dietary Fiber - 3 g
  • Sugars - 5.6 g
  • Protein - 4.8 g
  • Calcium - 130.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 52.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Make a Roux: Use a heavy pot--- enameled cast iron is what I use. Melt the butter then add the oil and flour. Whisk continously over medium heat until a medium to dark Roux is formed. This takes at least 30 minutes.

Step 2

When the Roux is ready ( be careful not to burn it), add the onions, garlic, peppers, celery , and parsley. Cook over low-medium heat, stirring often, until the vegetables are soft.

Step 3

Add seasonings, bay leaf and chicken broth. Cook over low-medium heat for one hour. Stir often. Add sherry towards ther end.

Step 4

Add crawfish and cream and cook about 15 minutes more.Correct seasonings: Add more creole seasoning a little at a time.

Step 5

Serve over white rice.

Tips


  • Enameled cast iron pot
  • Roux paddle- wooden

2 Reviews

DixieDoddle

I made a pot yesterday and it is delicious! I used shrimp instead of crawfish. Only change I made. I am going to enjoy all those leftovers!

5.0

review by:
(21 Nov 2018)

CeeCeeinNH

I used lobster instead of crawfish and halved the recipe. It was so delicious that we fell in love with it after the first bite. We will have this again and I plan to use shrimp next time.

5.0

review by:
(2 Mar 2013)

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