Prep 40 mins
Cook 2 hrs 40 mins
- 2 tablespoons flour
- 2 tablespoons vegetable oil
- 3 (10 1/2 ounce) cans chicken broth
- 1 medium bell pepper, chopped
- 2 medium onions, chopped
- 3 celery ribs, chopped
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (15 ounce) can tomato sauce
- 1 tablespoon parsley flakes
- 1 teaspoon Accent seasoning
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon poultry seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 2 lbs crayfish tails
- 1⁄2 cup chopped green onion
- hot cooked rice
- Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
- In a Dutch oven, add all ingredients except crawfish and green onions.
- Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
- Add roux, stirring occasionally and cook for 30 minutes.
- Add crawfish and green onions and cook for 10 minutes longer.
- Serve over a bed of rice.
In a word, Delicious! By far the best etouffee I followed the recipe exactly as written, not one ingredient added or omitted. Wow! Delicious!
WoW! We had tons of crawfish left over from our crawfish boil and made this recipe with it. Being born and raised in south Louisiana, I have had my fair share of etouffee. This recipe blew them all out of the water. I added hot sauce to it instead of pepper and it was great! My family was very impressed! Thanks for such a great meal.
I had this meal served at a restaurant here in town. The waitress showed me the recipe and was from recipe zaar! This was yummy... and so easy to make! I used shrimp instead of crawfish and came out yummy! Thanks for the recipe!