Tre's Cajun Crawfish Etouffee

"This is a wonderful recipe that has been tried and true. It is a wonderful addition to any menu of an Acadian served meal. I hope all my family and friends enjoy this recipe."
 
Download
photo by gailanng photo by gailanng
photo by gailanng
photo by gailanng photo by gailanng
Ready In:
1hr
Ingredients:
12
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. If I had a crawfish, I'd crawfish in the morning, I'd crawfish in the evening and all over this land! DELICIOUS!
     
  2. What a great cajun recipe. Thank you chef Teer. It hit the spot with all my guests. You will be a happy camper if you make this dish. Stan by to be blown away. Pigpurple
     
  3. This is a great classic crawfish etouffee. My wife and I went to a crawfish boil here in Central Louisiana... and had so many left overs, MONSTER mudbugs... that I needed to do something. Only things I changed from the recipe was; #1. Doubled the recipe #2. Used the heads, fat, tail shells and a mirepoix to make a crawfish broth, and... #3. Added a few tablespoons of my favorite crawfish boil spice mix. Turned out really good, was really fast to make and I would definitely recommend this recipe.
     
Advertisement

RECIPE SUBMITTED BY

<p>I'm a Assistant Chief and in the firehouse we love to cook. So, here I go with a few of my favorite recipes!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes