Crawfish Étouffée Recipe | Yummly

Crawfish Étouffée

YUMMLY(17)
Brenda Warzecha: "Need to use oil rather than butter for roux" Read More
22Ingredients
45Minutes
300Calories
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Description

Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over a hot bowl of rice. If you can't find crawfish, you can substitute lobster or shrimp.

Ingredients

US|METRIC
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1/2 cup yellow onion (diced)
  • 1/3 cup celery (diced)
  • 1/3 cup green bell pepper (diced)
  • 1 tablespoon jalapeno (diced)
  • 5 cloves garlic (minced, about 3 Tbsp.)
  • 2 teaspoons fresh thyme (minced)
  • 1 cup fresh tomatoes (diced)
  • 3 cups chicken stock (or seafood stock)
  • 1/2 teaspoon crab boil (liquid seasoning)
  • 3 teaspoons worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons creole seasoning
  • 1 teaspoon granulated garlic
  • 1 1/2 teaspoons kosher salt
  • 1 pound crawfish (tails)
  • 1/2 lemon (small, juice from)
  • 3 dashes hot sauce
  • 1 cup green onions (chopped)
  • 1/4 cup flat leaf parsley (chopped)
  • 2 tablespoons butter (room temperature)
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    Directions

    1. Start by making a roux: In a large, heavy saucepan over medium-high heat, melt the butter and whisk in flour to combine. Cook until the roux is a shade darker than peanut butter and you smell a faint nutty aroma.
    2. Add onions and cook for 2 minutes, then add celery, bell pepper, jalapeño, garlic, and thyme. Cook until vegetables are soft, about 3 minutes.
    3. Add tomatoes, stock, crab boil, Worcestershire sauce, cayenne pepper, Creole seasoning, granulated garlic, and kosher salt. Bring to a boil and then reduce the heat to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally.
    4. Add crawfish tails, juice of half a lemon, hot sauce, green onions, and parsley and cook for 15 minutes over medium heat, stirring often. Remove from heat and add remaining butter until combined.
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    NutritionView More

    300Calories
    Sodium48% DV1140mg
    Fat25% DV16g
    Protein39% DV20g
    Carbs6% DV19g
    Fiber12% DV3g
    Calories300Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol140mg47%
    Sodium1140mg48%
    Potassium660mg19%
    Protein20g39%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber3g12%
    Sugars6g12%
    Vitamin A25%
    Vitamin C50%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(17)

    Brenda Warzecha 16 days ago
    Need to use oil rather than butter for roux
    Jade Taylor a month ago
    Few adjustments were made just for my liking, great and authentic recipe, yummly never ceases to have amazing recipes that turn out incredible , that everyone will love
    Keisha Youngblood 2 months ago
    Loved this! I added more seasoning than listed but other than that I followed the recipe as is. It was quick and easy and delicious!
    StarLineCook 3 months ago
    This is so good! The only change I would make is to cut the salt in half and then add more if needed.
    johnson 4 months ago
    Wonderful recipe as long as you use equal parts butter and flour for the roux. Will make again. I did omit the hot sauce and used a whole jalapeno as well.
    Antoinette Bell 4 months ago
    Amazing! Used lobster and shrimp because I couldn’t find crawfish! Made some Garlic Biscuits with it! I could have licked the plate it was so rich and good
    Red 5 months ago
    Really good! The 2 tblsp of butter is not even close for the 4 tblsp of flour to make the roux. i added butter until the roux turned out smooth and not clumpy. Other than that it was perfect. I will be making this again!
    Canisha Jones 6 months ago
    I made this recipe twice. The first time I was sick and thought maybe it's my taste buds. The second time I made it (following the exact recipe) realize I didn't like it whatsoever.
    Arieal D. 9 months ago
    it was one mf the best things i have ever cooked.
    Aqila Augusta 10 months ago
    Omg!! I’m from New Orleans and this did NOTTT disappoint. I was trying to impress my boyfriend who thinks I can’t cook. But this made him think that I’m really good at making New Orleans cuisines.
    Paul B. 10 months ago
    made as listed with dry thyme instead of fresh time and unsalted chicken stock. also very difficult to use just 1 tablespoon of jalepeno so diced and seeded whole pepper. results are very good just slightly salty until adjusted with small amount of honey. heat was nice for me but some may consider spicey. overall i will make it again. i served over creamy cheesey polenta (ie. Italian gritz). normally have rice or dirty rice but changed it up. very good.
    Deborah Hathaway a year ago
    This is delicious. I will make it again. Alittle spicey but nonetheless very good.
    Zach Lashaway a year ago
    excellent receipe, just like we've had at restaurants.
    Carlee a year ago
    I love this!! My first actual cooking adventure and it turned out great!! We added garlic salt rather than kosher, but the perfect spice and taste! This is definitely going to be made again!
    Laina a year ago
    Very delicious. I cut out some of the pepper since I have 2 little ones and I’m a nursing mom. Other than that my Creole blood would have loved the heat.!!
    roach a year ago
    little too spicy but otherwise came out Good!!
    It’s quite delicious! I had to go without green bell pepper and substitute for shredded carrots. I also took out jalapeño. But otherwise it’s great!

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