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Crawfish Étouffée

People in the South love their crawfish. Other parts of the country may refer to crawfish as “crayfish” or “crawdads.”
Deel op Facebook Print Recipe

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.
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Course; Fish