Crawfish Etouffee

If you can't find crawfish you can use shrimp but it won't be quite the same

Photo by Lil B.

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

6

servings

Ingredients

  • 7

    tbls vegetable oil

  • 3/4

    c. all purpose flour

  • 4

    tbls (1/2 stick) sweet butter

  • 1

    c. coarsely diced onions

  • 1

    c. coarsely diced celery

  • 1

    c. coarsely diced green peppers

  • 1

    lb crawfish tail meat, peeled

  • 2

    bay leaves

  • 1/4

    c. dry sherry

  • 1 1/2

    tsps freshly ground black pepper

  • 3

    tbls Louisiana style hot sauce

  • 1/2

    tbl. Tabasco sauce (in addition to the other hot sauce)

  • 1/2

    tbl chile powder

  • 1/2

    tsp cayenne pepper

  • 1

    tbl salt

  • 5 - 6

    c. chicken stock

Directions

1. Prepare a roux by heating the oil in a heavy skillet over medium heat and whisk in the flour. Cook, stirring constantly with a wooden spoon until the color of ground coffee. Removed from the heat and continue stirring until slightly cooled. 2) Melt the butter in a Dutch oven, saute the onions, celery and peppers over medium heat until the onion is translucent, about 4 minutes. Add all of the remaining ingredients (see note below) and stir in the roux. Cook until thick, about 20 minutes *Note, if the crawfish is already fully cooked, add it just before serving to warm through

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