Crawfish Etouffee

Delight your family with this quintessential Cajun dish.

From Test Kitchen Favorites 2004

Quick look

  • prep 15 min    cook 50 min
  • serves 6-8

Ingredients

  • 1/2 cup butter
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1-1/4 cups chopped celery
  • 1 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup water
  • 1/4 cup minced fresh parsley
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 pounds frozen cooked crawfish tail meat, thawed
  • Hot cooked rice

    How to make it  65 minutes


  • 1

    In a heavy skillet or Dutch oven, melt butter; stir in flour. Cook and stir over low heat for about 20 minutes until mixture is a caramel-colored paste.

  • 2

    Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil.

  • 3

     Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve over rice.

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