"Crawfish Etouffée with Rice and Green Onions and Parsley"
Louisiana Crawfish Etouffée
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Prep time: 15mins
Cook time: 35mins
Serves or Makes: 6
Recipe Card
ingredients
- 1/2 cup unsalted butter
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced tomatoes
- 3 bay leaves
- 2 tablespoons minced garlic
- 1 pound packaged crawfish tail meat
- 1 lemon, juiced
- 1 cup all purpose flour
- 1/2 cup tomato sauce
- 1 quart seafood stock
- 1 tablespoon red wine vinegar
- 1 cup sliced green onion
- 1/2 cup chopped fresh parsley
- 3 tablespoons Tabasco Sauce
- 1 teaspoon salt, or to taste
- 1 teaspoon cracked black pepper
- 1 teaspoon cayenne, or to taste
- 2 cups cooked rice
Method
Step 1
In a 12” cast iron skillet, melt butter over medium-high heat.
Step 2
Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté for 3-5 minutes or until wilted.
Step 3
While vegetables cook, toss crawfish tails in lemon juice, set aside.
Step 4
Whisk flour into the sautéed vegetables, stirring constantly until a white roux is achieved.
Step 5
Fold in crawfish tails and tomato sauce into mixture and stir for 5 minutes to prevent any scorching.
Step 6
Slowly add seafood stock until well blended.
Step 7
Bring to a rolling boil, stir in Tabasco sauce and red wine vinegar, salt, pepper, and cayenne and set on simmer for 30 minutes stirring occasionally.
Step 8
Remove from heat, and garnish with chopped parsley and green onions as desired over cooked rice.