Easy Crawfish Etouffee

Luby Luby Luby's Note:

There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 (1 lb) bag peeled crayfish tail , not drained
• ½ cup butter
• 1 large onion , minced
• 1 large bell pepper , minced
• 2 stalks celery , minced
• 1 tablespoon minced garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon white pepper
• ¼ teaspoon ground cayenne pepper
• 1 tablespoon flour
• ½ cup water
• cooked rice

Directions:

1. In dutch oven melt butter over medium heat.
2. Add onions, bell pepper, celery and garlic.
3. Saute vegetables until soft, about 30 to 45 minutes.
4. Add Crawfish tails and seasonings.
5. Cover and simmer for 10 minutes.
6. Mix flour in water, stirring to make a smooth liquid.
7. Add to crawfish mixture, cover and simmer for 10 more minutes.
8. Serve on hot rice.

Reviews

[Chef #86331]

Wow, we recently were in Phoenix and found a great New Orleans restraunt (Pappedauex?). LOVE IT. THIS IS OUTSTANDING!!!!! My family loved it my 16 year old son said to make it next time his friends come over. I had only a 1 lb bag of crayfish (and needed to double it). I doubled all the ingrediants and then added a pound of shrimp. As we like our food "spicy" I doubled the cayan and added a 1/2 a diced raw jalepeno to the veggies while sauting. This will be a new "staple" in our house (whenver I can find the crayfish). Thanks Luby

[F. Minter]

This was REALLY good and easy. Really Really Good!!! Thanx!!!

[Mary Labay]

With "leftovers" from our Memorial Day crawfish boil, this was my first attempt at etouffee. My family LOVED it! I used Tony Cachere's seasonings instead and some chicken broth when I added the crawfish (extra juice to soak up with garlic bread). We also tried putting this over grilled trout and redfish - WOW!!