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Mama's Crawfish Etouffee

Here's how you make Mama's Crawfish Etouffee
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  • Servings: 5
  • Prep: 30m
  • Cook: 1h
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1/2 cup unsalted butter at room temperature (1 stick)
  • 1/4 cup all-purpose flour
  • 1 onion, preferably Vidalia, chopped
  • 2 stalks celery, chopped
  • 1/2 green bell pepper, cored, seeded, and chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 5 green onions, green part only, chopped
  • 2 cloves garlic, very finely chopped
  • 2 cups fish or shrimp stock
  • 2 pounds crawfish tails, cooked
  • Hot sauce, for seasoning
  • Coarse salt and fresh ground black pepper ($20,000 Rice Pilaf -- see related recipe for accompaniment)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In Dutch oven, melt butter over medium heat.

  • Step 2: Add the flour, stirring slowly and constantly, and cook to a medium-brown roux, about 30 minutes.

  • Step 3: Add onion, celery and bell pepper, cook stirring constantly, until vegetables are wilted and lightly golden, about 5 minutes.

  • Step 4: Add parsley and green onion tops and stir to combine. Add garlic and cook until fragrant, 30-45 seconds.

  • Step 5: Add fish stock and stir to combine. Bring to a boil over high heat.

  • Step 6: Decrease heat to low, and simmer, stirring occasionally, until thickened and reduced, about 20 minutes.

  • Step 7: Add crawfish and stir to combine.

  • Step 8: Cook until heated through, 5-7 minutes.

  • Step 9: Season with hot sauce. Taste and adjust for seasoning, serve with rice pilaf.

We hope you enjoy this recipe!

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