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

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    0 mins

    0 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft.
    2. 2
      Stir in salt, black and cayenne pepper, sugar and tomato paste.
    3. 3
      Simmer, stirring occasionally, for 20 minutes.
    4. 4
      Dissolve cornstarch in water; add wine to mixture.
    5. 5
      Cook for 20 minutes or until sauce thickens.
    6. 6
      Add crayfish, green onion and Kitchen Bouquet.
    7. 7
      Refrigerate overnight.
    8. 8
      Reheat and serve over rice.
    9. 9
      Don't overcook.
    10. 10
      Boiling crayfish: Discard any dead crayfish in the sack.
    11. 11
      Wash crayfish in clean, cool water just before cooking.
    12. 12
      They do not need to be purged with salt during washing.
    13. 13
      Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water.
    14. 14
      Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil.) Don't begin timing cooking until watter returns to a buil after adding crayfish.
    15. 15
      It's usual to add potatoes and corn on the cob to the boil.
    16. 16
      Crayfish are easiest to peel when still warm.

    Browse Our Top Crawfish Recipes

    Ratings & Reviews:

    • on October 14, 2002

      This dish should start with a golden Roux, which is butter and flour. It's a basis of the great flavor and really brings out the flavor of crawdads. Cornstarch? LR Beckwith

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crayfish Etouffee

    Serving Size: 1 (356 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 389.9
     
    Calories from Fat 222
    56%
    Total Fat 24.6 g
    37%
    Saturated Fat 14.8 g
    74%
    Cholesterol 222.7 mg
    74%
    Sodium 1121.5 mg
    46%
    Total Carbohydrate 13.3 g
    4%
    Dietary Fiber 2.1 g
    8%
    Sugars 5.3 g
    21%
    Protein 24.1 g
    48%

    The following items or measurements are not included:

    Kitchen Bouquet

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