Nicky’s Crawfish Etouffee

2008-11-15

Bar none, this is the best crawfish etouffee I’ve ever had that doesn’t require a roux or FRESH crawfish, which I do not have access to in Wisconsin. This recipe utilizes frozen, packaged crawfish tails which are easily attainable in your grocer’s seafood section. I hope you all enjoy it as much as my friends and family.

Ingredients

  • 1/2 cup unsalted butter
  • 1 large onion chopped
  • 1/2 cup finely chopped celery
  • 1 cup chopped green bell pepper
  • 4 cloves garlic minced
  • 2 tomatoes, diced
  • 2 pounds peeled crawfish tails
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tbsp Cajun or Creole seasoning
  • 1 tsp thyme
  • 1 tsp onion powder
  • 1/2 tsp white pepper
  • hot sauce to taste
  • 3 tbsp flour
  • 1 1/2 cup fish or chicken stock
  • 1 cup finely chopped green onion
  • 1 cup chopped fresh parsley
  • hot cooked rice

Directions

Step 1

Melt butter in a large skillet over medium heat.

Step 2

Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes.

Step 3

Stir in crawfish and next 7 ingredients (tomatoes, salt, black pepper, seasoning, thyme, onion powder, white pepper, hot sauce), cook 5 minutes. Stir in flour and cook stirring constantly for 2 minutes.

Step 4

Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally.

Step 5

Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.

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