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There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.
- 1 (1 lb) bagpeeled crayfish tail, not drained
- 1⁄2 cup butter
- 1 large onion, minced
- 1 large bell pepper, minced
- 2 stalks celery, minced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon ground cayenne pepper
- 1 tablespoon flour
- 1⁄2 cup water
- cooked rice
- In dutch oven melt butter over medium heat.
- Add onions, bell pepper, celery and garlic.
- Saute vegetables until soft, about 30 to 45 minutes.
- Add Crawfish tails and seasonings.
- Cover and simmer for 10 minutes.
- Mix flour in water, stirring to make a smooth liquid.
- Add to crawfish mixture, cover and simmer for 10 more minutes.
- Serve on hot rice.
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
A TEN STAR recipe for sure!!!<br/>This is a fantastic recipe....it is almost idetical to my late sister's mother-in-law's recipe. Effie was Cajun and raised a large family with wonderful recipes like this. My sister sometimes "extended" the recipe with crabmeat or shrimp, and usually added a Tbls of tomato paste or ketchup to the sauce. She used Tony Chacere's seasoning (of course!!!), & hot sauce to taste. Yummmmm!
This was REALLY good and easy. Really Really Good!!! Thanx!!!