Louisiana Crawfish Etouffée

(1)
"Crawfish Etouffée with Rice and Green Onions and Parsley"
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  • Recipe Card
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.

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