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Etouffee recipes - 7 recipes

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Bring home the great flavors of the Bayou with this family favorite Cajun classic, Crawfish Etouffee! Serve with ho...

  • 2 (12 ounce) packages frozen crawfish tails, thawed*
  • 1/4 cup (1/2 stick) butter (I used salted)
  • 4 tablespoons all-purpose flour
  • 1 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/4 cup celery, finely chopped
  • 2 - 3 cloves garlic, finely chopped or minced
  • 1 (14 1/2 ounce) can chicken broth (with enough water to measure 2 cups)
  • 3 - 4 tablespoons Hunt's tomato sauce
  • 1 teaspoon kosher salt
  • 1/8 teaspoon garlic salt
  • 1/2 teaspoon Tony Chachere's Original Creole seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper, freshly cracked
  • 1/8 teaspoon white pepper, ground
  • Dash cayenne pepper, optional
  • 2 teaspoons dried parsley flakes (or 1 tablespoon chopped fresh parsley)
  • 1/2 teaspoon dried chives (or 1/4 cup thinly sliced green onion tops)
4.2/5 (127 Votes)

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If you like Cajun food, you'll love this Shrimp and Crabmeat Etouffee recipe

  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon granulated garlic
  • 2 1/2 cups chicken broth
  • 1/4 cup flour
  • 3 tablespoons lemon juice
  • 1/8 teaspoon Cayenne pepper, or to taste
  • 2 teaspoons Tabasco sauce
  • 1 1/2 pounds shrimp, peeled and deveined
  • 1 1/2 pounds lump crabmeat
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley or 1 1/2 tablespoon dried parsley
  • 3 cups cooked Basmati or brown rice
4.1/5 (108 Votes)

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“This recipe is easy and can be substituted with shrimp when crawfish are out of season

  • For Rice:
  • 3 cups long grain white rice
  • 6 cups water
  • For Etouffee:
  • 3/4 cup butter (1-1/2 sticks butter)
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1/4 cup all-purpose flour
  • 1 pound crawfish tails
  • 2 tablespoons canned tomato sauce
  • 1 cup water, or as needed
  • 6 green onions, chopped
  • salt and pepper to taste
  • 1 1/2 tablespoons Cajun seasoning, or to taste
4/5 (5 Votes)

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In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granul...

  • 2 onions, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon Granulated Garlic
  • 2 1/2 cup chicken broth
  • 1/4 cup flour
  • 3 tablespoons lemon juice
  • 1/8 teaspoon Cayenne Pepper, or to taste
  • 2 teaspoons Tabasco sauce
  • 1 1/2 lb shrimp, peeled and deveined
  • 1 1/2 lb lump crabmeat
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley
  • 3 cups cooked Basmati or brown rice
5/5 (1 Votes)

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This recipe is easy and can be substituted with shrimp when crawfish are out of season

  • 2 pounds crawfish (rinse off fat)
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 1/2 cup celery, chopped
  • 2 cans cream of mushroom soup
  • 2 cans golden mushroom soup
  • 1 or 2 cans Rotel tomatoes (depends how hot you like it)
  • Several squirts of Worcestershire sauce
  • Chunk butter
  • 1 tablespoon parsley flakes
  • Salt and pepper, to taste
3.8/5 (40 Votes)

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Pressure Cook Shrimp Stock: Peel the shrimp, saving the shrimps and the shells

  • Shrimp Stock
  • Shells from 2 pounds of 26–30 shrimp
  • 1 medium onion, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • 1 stalk of celery, chopped
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 quart water
  • Etouffee broth
  • 6 tablespoons butter
  • 1/2 cup flour
  • 1 teaspoon Cajun spice rub
  • 1 large onion, minced
  • 1 stalk celery, minced
  • 1 medium green bell pepper, minced
  • 2 tablespoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1 quart shrimp stock (from above)
  • 1 (14 oz) can diced tomatoes
  • Shrimp, Seasonings and accompaniments
  • 2 pounds of 26-30 shrimp, peeled
  • 1 tablespoon Cajun spice rub
  • 1 teaspoon kosher salt
  • 1/4 cup minced parsley
  • Salt and pepper to taste
  • White rice for serving
  • Tabasco sauce for serving
4/5 (7 Votes)

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In a large saucepan, melt butter

  • 1 package Louisiana Crawfish tails
  • 1/2 cup onions, finely chopped
  • 1/2 cup bell peppers, finely chopped
  • 3 Tbs. butter
  • 1 can Rotel tomatoes
  • 1 tsp. Black pepper (or to taste)
  • Salt
  • 2 tsp. garlic powder
  • 1 tsp. cayenne pepper (or to taste)
  • Cooked Rice
0/5 (0 Votes)

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Quick and Easy Crawfish Etouffee Crawfish Etouffee