Crawfish Etouffee

Course : Crawfish
Serves: 6
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8 tablespoons butter
1/2 Cup all-purpose flour
1 Cup chopped onion
1 Cup chopped green bell pepper
1 Cup chopped celery
3 Cloves garlic -- minced (3 to 5)
1 teaspoon Salt and freshly ground black pepper
1 teaspoon Cayenne pepper to taste
2 Pounds shelled crawfish tails or peeled shrimp
3 tablespoons fresh lemon juice
1/2 Cup chopped fresh parsley
1/2 Cup chopped scallion (spring onion) green parts only
2 cups Cooked rice or fettuccine

Preparation / Directions:

1. Melt the butter in a large skillet over high heat and stir in the flour. Cook over moderate heat for 10 to 15 minutes, stirring frequently, until the mixture is a dark reddish brown.

2. Add the vegetables, salt, pepper, and cayenne, and cook uncovered an additional 20 minutes over medium-low heat.

3. Add the crawfish tails or shrimp, lemon juice, and parsley, and continue to cook uncovered for 5 minutes, stirring frequently.

4. Garnish with the chopped scallion and serve with cooked rice or fettuccine.


Nutritional Information:

199 Calories (kcal); 16g Total Fat; (68% calories from fat); 2g Protein; 14g Carbohydrate; 41mg Cholesterol; 178mg Sodium

2 Kitchen's say:
  (3 1/4 1/2 Stars!)
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