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Crawfish Etouffee Recipe

By , About.com Guide

The most popular way to eat crawfish is simply boiled, but this crawfish etouffee recipe is also a New Orleans favorite.

Photo © Flickr user Michael(mx5tx)
This crawfish etouffee recipe is a delicious Creole classic. Spicy etouffee recipes are wonderful served over rice, and can be made as hot or mild as you wish.

Makes 8 Serving of Crawfish Etouffee

Prep Time: 15 minutes

Cook Time: 40 minutes

Ingredients:

  • 2 pounds frozen peeled crawfish tails, thawed
  • 2 tbsp Cajun or Creole seasoning, or to taste
  • 4 tbsp butter
  • 4 tbsp of flour
  • 1/2 cup diced onions
  • 1/2 cup celery, sliced thin
  • 1/2 cup diced green bell pepper
  • salt and fresh ground black pepper to taste
  • 1 quart shrimp, vegetable, or chicken stock
  • 1 tbsp hot sauce, or to taste
  • 1 small bay leaf
  • 1 tbsp Worcestershire sauce
  • 1/2 cup minced green onions
  • 8 cups cooked white rice

Preparation:

In a mixing bowl combine the crawfish with the Cajun seasoning, and stir to mix well. Refrigerate until needed. In a heavy-bottomed pot, melt the butter and cook over low heat until it foams. Add the flour and cook, stirring, for about 10 minutes to make a roux. The roux should stay golden in color and not get too brown.

Add the onions, celery, green bell pepper, salt and fresh ground black pepper; cook in the roux for 5 minutes, or until they vegetables start to soften. Whisk in the stock, hot sauce, bay leaf, and Worcestershire sauce; turn the heat up to high and bring to a simmer.

Reduce heat to low and simmer uncovered for 25 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the crawfish and green onions and simmer for 5 minutes. When the crawfish are cooked through, taste for salt, pepper, and spice; and serve with rice.
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