Crawfish Etouffee

Crawfish Etouffee

Source : In A Heavy Pot Add Butter And Flour On Low Heat Whisk Constantly Until The Roux Turns A Peanut Butter Coloradd Onions Bell Pepper And Celery Stir Ab...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : October 9, 2025

Step:

  1. In a heavy pot, add butter and flour on low heat. Whisk constantly until the roux turns a peanut butter color

  2. Add onions, bell pepper and celery. Stir about 5 min until they start to soften. Add garlic and tomatoes

  3. Slowly stir in stock, then add Worcestershire, seasonings and green onion (reserve a bit for garnish)

  4. Turn heat to medium high, once it starts to boil, cover and turn heat to low. Let cook 30 min.

  5. Add crawfish tails and let those cook about 5 min.

  6. To serve, ladle etouffee into a bowl, then a spoonful of rice and top with green onions. Enjoy!!

Ingredients

  1. 1 lb crawfish tail
  2. 1 cup onion, chopped
  3. 1 cup celery, chopped
  4. 1 cup green bell pepper, chopped
  5. 4 garlic cloves, minced
  6. 1 bunch green onions, chopped
  7. 5 tbsp butter
  8. 5 tbsp flour
  9. 2 cups shrimp or chicken stock
  10. 1 tbsp Worcestershire sauce
  11. 1 cup crushed tomatoes
  12. 1 tbsp each of garlic powder, oldBay or Creole seasoning, pepper
  13. Pinch salt
  14. 1 tsp paprika
  15. 2 cups prepared white rice

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