Emeril Lagasse's Crawfish Etouffee
photo by Sharon R.
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 cup butter
- 2 cups onions, chopped
- 1 cup celery, chopped
- 1⁄2 cup bell pepper, chopped
- 1 lb crawfish tail, peeled
- 2 bay leaves
- 1 tablespoon flour
- 1 cup water
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne
- 2 tablespoons parsley, chopped
- 3 tablespoons green onions, chopped
directions
- In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
- Add in the crawfish and bay leaves.
- Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
- Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
- Add parsley and green onions and cook an additional 2 minutes.
- Remove the bay leaves and serve with rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This elegant dish is so simple and so tasty! I have made it several times, served always with brown rice and sweet cornbread. I also double (or more) the cayenne, as we like things spicy. Not having "real" crawfish hasn't stopped me either -- I use frozen langostino tails, defrosted overnight in the fridge. Delicious -- my partner can't get enough and requests this dish all the time!
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana