Order Your Crawfish Today!

Classic Crawfish Etouffee

  

back to recipe home page

Serves 4

Ingredients


1 cup onion, chopped


1/4  cup butter + 1 tbs.


1/4 cup All Purpose flour


1/4 cup celery, chopped


1/4 cup sweet green pepper, chopped


2 tbs. garlic, minced


1 tbs. tomato paste


2 tsp. salt


1 lb. Louisiana crawfish tail meat, including fat (sold at cajuncrawfish.com)


1/2 tsp. ground black pepper


1/2 tsp. Cayenne pepper


3 cups water (or stock)


1 tbs. Worcestershire sauce


1 tbs. lemon juice


1/4 cup green onion, minced


1 tbs. fresh parsley, chopped


Hot Louisiana rice


 

Instructions

In large saucepan or cast iron pot, melt . cup butter over medium-high heat. Add onions and sauté for 5-6 min until onions begin to brown. Reduce heat to medium, add our, stirring constantly for 5-6 min creating a roux. Cook until roux is light brown/reddish in color. Add reserved 1tbs. butter, celery, bell pepper, garlic, tomato paste, salt, black pepper, and cayenne and cook an additional 3 minutes. Add water, Worcestershire, and lemon juice then bring to a boil. Add crawsh tail meat (with the fat from package) and green onions, then bring back to a boil. Reduce heat to a simmer and cook for 6-8 minutes until crawsh tails are heated through and sauce has thickened. Turn off heat and stir in parsley. Serve immediately over hot, cooked rice.

back to recipe home page