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    You are in: Home / Recipes / Crawfish Etouffee (Pappadeux Copycat) Recipe
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    Crawfish Etouffee (Pappadeux Copycat)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Jaylyn's Note:

    I love crawfish etouffe especially from one of my favorite restaurants, Pappadeux. This recipe came from my cousin who told me it was a copycat recipe from Pappadeux Seafood Kitchen. I personally think that the Tony Chachere's Instant Roux Mix gives it a special flavor that is lacking with just plain cornstarch but if you cannot find it in your area, regular cornstarch is fine. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the Tony Chachere's Creole Instant Roux Mix (or cornstartch) in the remaining 1/2 cup water and stir into the mixture until the consitency is to your liking. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice.

    Browse Our Top Crawfish Recipes

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    Nutritional Facts for Crawfish Etouffee (Pappadeux Copycat)

    Serving Size: 1 (227 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 196.2
     
    Calories from Fat 114
    58%
    Total Fat 12.6 g
    19%
    Saturated Fat 7.4 g
    37%
    Cholesterol 151.7 mg
    50%
    Sodium 180.0 mg
    7%
    Total Carbohydrate 3.0 g
    1%
    Dietary Fiber 0.7 g
    2%
    Sugars 1.2 g
    5%
    Protein 17.3 g
    34%

    The following items or measurements are not included:

    instant roux mix

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