Crayfish Etouffee Recipe

Verified Recipe

Time: 50 minutes



  1. butter
  2. onions
  3. green peppers
  4. garlic
  5. salt
  6. black pepper
  7. cayenne pepper
  8. sugar
  9. tomato paste
  10. cornstarch
  11. water
  12. white wine
  13. crawfish tail meat
  14. scallion
  15. kitchen bouquet


  1. in large heavy pot , melt butter and saute onions , celery , green pepper and garlic until soft
  2. stir in salt , black and cayenne pepper , sugar and tomato paste
  3. simmer , stirring occasionally , for 20 minutes
  4. dissolve cornstarch in water
  5. add wine to mixture
  6. cook for 20 minutes or until sauce thickens
  7. add crayfish , green onion and kitchen bouquet
  8. refrigerate overnight
  9. reheat and serve over rice', "don't overcook", 'boiling crayfish: discard any dead crayfish in the sack
  10. wash crayfish in clean , cool water just before cooking
  11. they do not need to be purged with salt during washing
  12. place the live crayfish in boiling water and boil for 10 minutes
  13. (season the water with one pound of salt per five gallons of water
  14. add other seasoning to taste , including cayenne , garlic , onions , lemons , lemon juice and crab boil', ") don't begin timing cooking until watter returns to a buil after adding crayfish", "it's usual to add potatoes and corn on the cob to the boil", 'crayfish are easiest to peel when still warm

Other recipes

Crawfish Etouffee Recipe | Taste of Home

See more Directions. In a large heavy skillet, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste.

Mon, 21 Sep 2020 01:10:00 GMT

Recipe from:

Louisiana Crawfish Etouffee Recipe | Allrecipes

See more This is how we make crawfish etouffee. Everybody's recipe is a little different. Most Cajuns put the "Trinity" in their etouffee. The Trinity is a compliment of seasonings that go together very well- bellpepper, celery, and onion. My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it.

Sun, 20 Sep 2020 22:04:00 GMT

Recipe from:

Crawfish Etouffee Recipe | Emeril Lagasse | Food Network

See more 6 cloves garlic, minced. 2 bay leaves. 2 sprigs fresh thyme. 2 1/2 cups fish or shrimp stock. 1 cup peeled, seeded and diced tomatoes. 1 1/2 teaspoons salt

Tue, 22 Sep 2020 05:27:00 GMT

Recipe from:

Crawfish Etouffee | Classic New Orleans Recipe - The

See more As promised, this is a very easy Crawfish Etouffee recipe. ROUX IS WHAT THICKENS ETOUFFEE. As mentioned earlier, a roux is just a cooked mixture of flour and fat. The roux is an important component of many sauces as it serves as the thickening agent.

Wed, 23 Sep 2020 05:25:00 GMT

Recipe from:

Crawfish Étouffée cooked the old-fashioned way is a

See more In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic. Lower the heat to simmer and stir to combine.

Mon, 21 Sep 2020 13:27:00 GMT

Recipe from:

Crawfish Étouffée Recipe | Southern Living

See more In Louisiana, crawfish season signals the arrival of spring. This classic Cajun étouffée starts with a simply seasoned roux. Enriched with crawfish fat, the recipe closely resembles the original 20s dish created by Mrs. Charles Hebert at the eponymous Breaux Bridge Hebert Hotel. A longtime Lenten

Tue, 18 Aug 2020 04:42:00 GMT

Recipe from:

Easy Crawfish Etouffee Recipe -

See more Add Crawfish tails and seasonings. Cover and simmer for 10 minutes. Add the mushroom sauce, let it simmer for 5 minutes. Add to crawfish mixture, cover and simmer for 10 more minutes. Serve on hot rice.

Mon, 21 Sep 2020 06:39:00 GMT

Recipe from:


See more Ingredients. 1 lb. packaged Louisiana crawfish tails, soaking in 1.5 c. water; 3-5 cloves of garlic, minced; 1 lg. onion, diced; 1 green bell pepper, diced

Wed, 23 Sep 2020 14:15:00 GMT

Recipe from:

Recently Searched

Related Searched