Bring home the great flavors of the Bayou with this family favorite Cajun classic, Crawfish Etouffee! Serve with hot, cooked long grain white rice and crusty French bread.
- 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)
*Thaw the crawfish in a large pot or other container of cold tap water, rinsing and changing it about 3 times as the crawfish thaw out. When you can separate the crawfish, rinse them again and fill the container again with cold water. Add about 1/2 teaspoon liquid crab boil to the water and give it a little stir. Set aside.
Meanwhile, get all your ingredients out and prep the veggies. Set aside.
Melt butter in a heavy, medium-large pot or skillet over medium heat; add the onion, bell pepper, and celery and saute until onion is translucent, 4 - 5 minutes, stirring frequently. (While the veggies are sauteing, pour crawfish into a colander to drain.) Add the garlic to the sauteing mixture and cook about 1 minute more.
Add the crawfish tails to the mixture and sprinkle with the creole seasoning and garlic salt; cook and stir until the mixture is hot again, then sprinkle the flour over the top, stirring and cooking for 3-4 minutes more to incorporate the flour. (At this point, the flour should be sticky and clinging to the crawfish and veggies.) Add the chicken broth-water mixture, tomato sauce, and remaining seasonings. Bring to a boil then reduce heat to low/medium-low and simmer for about 15-20 minutes, adding more water, if needed, for desired gravy consistency.
Serve with hot, cooked long grain white rice and crusty French bread.
You'll also love
- Southern Shrimp & Grits 4.5/5 (83 Votes)
- Baked Parmesan Crusted Potato... 4.3/5 (90 Votes)
- Japanese Steak House Yum Yum Sauce... 4.3/5 (94 Votes)
- Sweet and Spicy Citrus Tilapia 4.3/5 (86 Votes)
- Baked Salmon with Tomatoes,... 4.5/5 (75 Votes)
- Shrimp & Crabmeat Etouffee 4/5 (130 Votes)
- Louisiana Crawfish Etouffee 4/5 (5 Votes)
- Crawfish Etouffee - The Easy Way 3.9/5 (55 Votes)