People in the South love their crawfish. Other parts of the country may refer to crawfish as “crayfish” or “crawdads.”
Crawfish Étouffée
People in the South love their crawfish. Other parts of the country may refer to crawfish as “crayfish” or “crawdads.”
Ingredients
Makes 4 to 6 servings
Prep: 35 min., Cook: 30 min.
- ¼ cup butter or margarine
- 1 medium onion chopped
- 2 celery ribs chopped
- 1 medium-size green bell pepper chopped
- 4 garlic cloves minced
- 1 large shallot chopped
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ to 1 teaspoon ground red pepper
- 1 14-ounce can chicken broth
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives
- 2 pounds cooked peeled crawfish tails *
- Hot cooked rice
- Garnishes:
- chopped fresh chives
- ground red pepper
Instructions
- Melt butter in a large Dutch oven over medium-high heat.
- Add onion and next 4 ingredients; sauté 5 minutes or until tender.
- Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes).
- Add broth, parsley, and chives; cook, stirring constantly, 5 minutes or until thick and bubbly.
- Stir in crawfish; cook 5 minutes or until thoroughly heated.
- Serve with rice.
- Garnish, if desired.
Notes & Wine Advice
*You can substitute 2 pounds frozen cooked crawfish tails, thawed and drained, for the fresh crawfish, if desired.