Prejeans Crawfish Etouffee

"from Prejeans Restaurant Lafayette LA. -this is really delicious."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
15
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Combine 1/2 cup butter and 1/2 cup flour in a small saucepan. Stir while cooking for 3 minutes over medium-high heat; keep warm--this is the Roux.
  • In a 4-quart saucepan, add 1/2 cup butter, onion, bell pepper, celery, and green onion bottoms; cook over medium heat while stirring for 8 minutes.
  • Add paprika, peppers, garlic, and chicken bouillon. Cook 2 more minutes while stirring.
  • Add 1 quart water, and bring to a boil for 5 minutes.
  • Add reserved roux, stirring well with wire whip. Reduce heat to medium, and boil for 3 minutes.
  • Add crawfish, onion tops, and parsley; then stir in last 1/2 cup butter. Turn heat to low until ready to serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

Tweaks

  1. I sub in crawfish or lobster stock for the chicken bouillon, and often add shrimp as well as crawfish.
     

RECIPE SUBMITTED BY

Hello fellow cooks-I am on OBGYN doctor and I am new to this website. . I love RecipeZaar since there are so many, easy, delicious, tested recipes. Between myself and my boyfriend, we have 5 children so there is always someone hungry-the family is so happy about the new, freshly cooked foods that have been gracing our table as of late. Gardening- here in south florida we have lots of tropical fruit trees - is another hobby that I enjoy. We love scuba diving too. Recently, I did a tandem parachute jump.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes