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    You are in: Home / Recipes / Crawfish Etouffee Recipe
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    Crawfish Etouffee

    Crawfish Etouffee. Photo by gailanng

    1/2 Photos of Crawfish Etouffee

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    gailanng's Note:

    Serves 4 people or double the recipe for a crowd.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Have all ingredients ready before you start cooking.
    2. 2
      Make the roux. In a heavy pot, melt the butter over medium heat. Add the flour and stir to combine. Lower the heat and continue to stir constantly until roux becomes a brown color. This should take about 20 minutes. Do not walk away while cooking at any time. Should the roux burn, start over for it is unusable.
    3. 3
      Once the roux is finished, add to the pot the chopped onion and bell pepper. Stirring continuously, cook about 5 minutes until soft. Add the garlic and the 1 tablespoon tomato paste. Stir to combine.
    4. 4
      Add the basil, thyme, ground peppers and Creole seasoning. To the mixture add 3 cups water and stir. Simmer on low for about 10 minutes, stirring (from the bottom of the pot) frequently. Adjust seasoning with salt and pepper, if necessary.
    5. 5
      Stir in the green onions and crawfish tails; heat through on low heat, about 10 minutes. Add additional water, if necessary.
    6. 6
      Serve with hot cooked rice and garnish with chopped parsley.

    Browse Our Top Crawfish Recipes

    Ratings & Reviews:

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    Nutritional Facts for Crawfish Etouffee

    Serving Size: 1 (548 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 450.2
     
    Calories from Fat 229
    50%
    Total Fat 25.5 g
    39%
    Saturated Fat 15.0 g
    75%
    Cholesterol 303.5 mg
    101%
    Sodium 389.6 mg
    16%
    Total Carbohydrate 18.0 g
    6%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.5 g
    10%
    Protein 36.5 g
    73%

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