Crawfish Etouffee

This is like eating in the Big Easy without leaving home. A friend made this for me years ago and I’ve been hooked ever since! You may not be able to find fresh crawfish everywhere in the country, but check with your local seafood purveyor for frozen tails.

Crawfish Etouffee
Recipe courtesy of Greg Picolo, The Bistro, New Orleans, LA
Here are the Ingredients:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 1/4 cup peanut oil
  • 4 celery ribs, finely chopped
  • 4 large onions, finely chopped
  • 1 large green bell pepper, finely chopped
  • 4 tablespoons fresh garlic, chopped
  • 2 bay leaves, fresh if possible
  • 6 fresh thyme sprigs or 1/2 teaspoon dried
  • 3 tablespoons Worcestershire sauce
  • 1/4 teaspoon ground red pepper
  • 4 cups chicken stock
  • 3 pounds crawfish tails, drained with liquid reserved
  • 2 cups heavy cream
  • Salt and black pepper
  • White rice cooked
  • 6 scallions, chopped
Making a roux by combining the butter, flour, and oil in a heavy pan and cooking over low heat until a dark caramel color, about 15-18 minutes. Add all the vegetables except the scallions and cook until soft, 5-7 minutes. Add the bay leaves, thyme, Worcestershire sauce, and red pepper. Slowly pour in the stock, whisking to incorporate it into the roux. Add the reserved crawfish liquid and cook over low heat for 1 hour, until no flour taste remains. Add the crawfish tails and the cream. Season to taste with salt and pepper. Cook for 5 more minutes and serve over steamed white rice. Garnish with chopped scallions. Serves 6-8.

1 Comment (+add yours?)

  1. moslife
    Mar 03, 2012 @ 05:52:37

    Reblogged this on Buzz in Cooking.


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