Nicky’s Crawfish Etouffee2008-11-15
- Course: Main Dishes
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
- Add to Recipe Box
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.
- 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
Melt butter in a large skillet over medium heat.
Add onion and next 4 ingredients (onion, celery, bell pepper, and garlic), stirring constantly for 5 minutes.
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.
Stir in fish or chicken stock gradually and cook over low heat for 20 minutes, stirring occasionally.
Stir in green onion and parsley and cook 3 minutes. Serve over hot cooked rice.