Crawfish Etouffee Recipe

By tulawdog

Ingredients

• 2 Tbsp Creole Seasoning
• 4 Tbsp Unsalted Butter
• 1 1/2 Cup Onion, Finely Chopped
• 1/4 Cup Celery, Finely Chopped
• 1/2 Cup Bell Pepper, Finely Chopped
• 2 lbs Crawfish Tail meat
• 1/4 Cup Flour
• 1 1/2 to 2 Cups Crawfish Stock
• 1/4 Cup Minced Garlic
• 2 Tbsp Fresh Thyme Leaves, chopped
• 2 tsp Worcestershire Sauce
• 1 tsp Hot Sauce (I like Crystal or Louisiana Gold)
• 1/2 Cup Green Onions, thinly sliced
• 2 Tbsp Italian Parsley, minced
• 3 Tbsp Unsalted Butter
• Salt & Freshly Ground Black Pepper to taste
• 1 Tbsp fresh Lemon Juice
• 1 Recipe Creole Boiled Rice

Preparation

Step 1

Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Creole seasoning, saute until translucent. Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. Add the flour, stirring constantly for about 3-5 minutes.

Add a small amount of the crawfish stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.
Add the garlic, Thyme, Worcestershire, and hot sauce, a little salt, black pepper. Simmer for 20-30 minutes.
Add the green onions and parsley, simmer for 5-10 minutes more.

Stir in the 3 Tbsp butter, lemon juice, and adjust the seasonings to taste.

Serve over Creole Boiled Rice.

Serves 4 as an Appetizer or 2 as a large entree.