Crawfish Etouffee

Name: Crawfish Etouffee
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 (1 lb) bag peeled crayfish tail, not drained; 1/2 cup butter; 1 large yellow onion, minced; 1 large bell pepper, minced; 2 stalks celery, minced; 2 stalks parsley, minced; some spring onion (as pleased); 1 tablespoon minced garlic; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1/4 teaspoon ground cayenne pepper; 1 can mushroom, cream sauce; cooked rice

5.00 (16)

⏱ 90 mins 🍽 4 serving(s) 🏷 Crawfish

This recipe offers a traditional method for preparing a classic Crawfish Etouffee. It involves slowly cooking a base of vegetables in butter before simmering with crawfish tails and seasonings. A creamy mushroom sauce is then incorporated to create a rich, flavourful stew. The finished dish is served over hot cooked rice for a comforting and satisfying meal.

Ingredients

1 (1 lb) bag peeled crayfish tail, not drained
1/2 cup butter
1 large yellow onion, minced
1 large bell pepper, minced
2 stalks celery, minced
2 stalks parsley, minced
some spring onion (as pleased)
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne pepper
1 can mushroom, cream sauce
cooked rice

Method

Melt the butter in a dutch oven.
Place the onions, bell pepper, celery and garlic into the pot.
Cook the vegetables until they become soft, which should take about 30 to 45 minutes.
Stir in the Crawfish tails along with all the seasonings.
Put the lid on the pot and let it simmer for 10 minutes.
Pour in the mushroom sauce and allow it to simmer for 5 minutes.
Add this to the crawfish mixture, cover the pot, and simmer for a further 10 minutes.
Serve the etouffee spooned over hot rice.

Nutrition (per serving)

Sodium875300 mg

Recipe details

CategoryCrawfish

AuthorLuby Luby Luby