Crawfish Etouffe

Submitted by 2Bleu

"One of New Orlean's best crawfish dishes. Serve over steamed rice."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 6

ingredients

• 1⁄2 cup butter
• 2 cups onions, chopped
• 1 cup celery, chopped
• 1⁄2 cup green bell pepper, chopped
• 1 lb crawfish tail, peeled
• 2 teaspoons garlic, minced
• 2 bay leaves
• 1 tablespoon flour
• 1 cup water
• 1 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 2 tablespoons parsley, finely chopped
• 3 tablespoons green onions, chopped

directions

1. In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 minutes.
2. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 minutes, stirring occasionally.
3. Dissolve the flour in the water. Add the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
4. Stir in the parsley and green onions and continue cooking for 2 minutes.

Reviews

[ArmyWife86]

I thought it was good. It seemed like it was missing a little something though...I just haven't figured out what yet. It wasn't a pleaser with the Chicklets though, so I probably won't be making this again.

 

[cactuscarlos]

Loved it! Will definitely make it again.

 

[mersaydees]

This dish has great flavor! Made as directed. The only thing I would do differently -- and this would probably make this 5 stars for me -- is to make a roux out of a portion of the butter and flour as the first step. Thanks, 2Bleu! Made for Best of 2009 Cookbook Tag Game.

 

[breezermom]

5 Stars! This has a great taste! The only thing I might change is to increase the heat and mix green and red bell peppers. Served over basmati rice (popcorn rice) to keep it in the New Orleans tradition. Thanks for posting this yummy recipe! Made for photo tag.