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Crawfish Etouffee

Crawfish Etouffee – a classic Louisiana dish with a buttery, rich and flavorful sauce with heaps of fresh crawfish tails and herbs and spices. Guaranteed to keep you wanting for seconds and even thirds!
Course Main
Cuisine Southern
Keyword Crawfish Etouffee, Crawfish Etouffee Recipe, Immaculatebites Crawfish Etouffee
Cook Time 33 minutes
Crawfish Stock 35 minutes
Total Time 1 hour 8 minutes
Servings 4 - 5 people
Calories 217kcal
Author Imma

Equipment

  • Dutch oven 

Ingredients

Roux

  • 2 tablespoons (28.4 g) butter
  • 2 tablespoons (30 ml) canola oil
  • 3 tablespoons (45 g) flour

Etouffee

  • ½ medium (170g) onion diced
  • ½ cup (75g) green bell pepper diced
  • cup (about 1-2 sticks) celery chopped
  • 2 teaspoons (5.6 g) garlic minced
  • 1 teaspoon (0.91 g) thyme fresh or dried
  • 1 piece bay leaf
  • 1 cup (200 g) tomatoes chopped
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon (2.30 g) paprika
  • 2 teaspoons (24 g) creole seasoning
  • 1 cup (237 ml) crawfish stock or chicken stock (adjust to desired consistency)
  • 1 pound crawfish meat
  • 2-3 tablespoons (7.6-11.4 g) parsley chopped
  • 2 green onions chopped
  • 1 teaspoon ( 4.69 g) hot sauce optional
  • salt to taste

Instructions

  • In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
  • Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color. Don’t walk away from the stove during this process. It might burn.
  • Add the onion, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
  • Then add, garlic , thyme and bay leaf – continue stirring about 2 minutes.
  • Next throw in about 1 cup chopped tomatoes, worcestershire sauce, paprika and creole seasoning and let it cook for 5 minutes.
  • Gradually pour in about 2 cups of stock, bring to a boil and let it simmer .Add the crawfish, simmer for 3-4 more minutes.
  • Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
  • Stir in, green onions, and chopped parsley.
  • Serve over hot cooked rice.

Crawfish Stock

  • Add  a teaspoon or 2 of butter or oil to a sauce pan or skillet  . Then throw in Crawfish  shells, the remaining scraps of onion, garlic , celery  together with  aromatics like bay leaf and thyme.
  •  Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 5 cups of water to it.
  • Bring to a boil, lower heat and let it simmer for 20 minutes.
    Remove from heat and strain using a sieve. Set stock aside.

Nutrition

Calories: 217kcal | Carbohydrates: 15g | Protein: 7g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 386mg | Potassium: 400mg | Fiber: 1g | Sugar: 4g | Vitamin A: 960IU | Vitamin C: 27.9mg | Calcium: 44mg | Iron: 1.8mg