Crawfish Etouffee
"Natchitoches, LA"
photo by AlabamaPrincesses
- Ready In:
- 3hrs 20mins
- Ingredients:
- 20
- Serves:
-
8
ingredients
- 2 tablespoons flour
- 2 tablespoons vegetable oil
- 3 (10 1/2 ounce) cans chicken broth
- 1 medium bell pepper, chopped
- 2 medium onions, chopped
- 3 celery ribs, chopped
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (15 ounce) can tomato sauce
- 1 tablespoon parsley flakes
- 1 teaspoon Accent seasoning
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon poultry seasoning
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 2 lbs crayfish tails
- 1⁄2 cup chopped green onion
- hot cooked rice
directions
- Roux: In small skillet, mix flour and oil together to make a paste; over medium heat, stir constantly with a wooden spoon until the color of caramel -- Do not let burn; set aside.
- In a Dutch oven, add all ingredients except crawfish and green onions.
- Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.
- Add roux, stirring occasionally and cook for 30 minutes.
- Add crawfish and green onions and cook for 10 minutes longer.
- Serve over a bed of rice.
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Reviews
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Very good base recipe. I was born and raised in Louisiana on Cajun/Creole cuisine. This style of etouffee reminds me of the kind that is served in most Louisiana style restaurants. I only had to make a couple changes. I added a bit more garlic, cooked my vegetables down in a half stick of butter. After they softened a bit, I added the seasonings, lemon juice, worchestershire, as well as a bay leaf. I also omitted about 2 oz of the tomato sauce and added a tablespoon of sugar as well as creole seasoning to my taste. I also added fresh parsley when I added the last two ingredients and omitted the dry altogether as fresh is more traditional in this dish in Louisiana. I used low sodium chicken broth and used 1 1/2 cubes of chicken bullion I crushed with a pot to add depth. (A trick my mom taught me). I did this at the very end after my pot was turned off. All and all, very good recipe. Thanks! -
This was excellent. Everyone in my house enjoyed it, so that makes it a winner. I have a couple of recommendations. I sautéed the vegetables prior to cooking in the pot with liquids. That gave them a little extra flavor. I would also recommend using reduced sodium versions of everything. I did not, and it was a little salty for my taste. Other than that, it was great!
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Wonderful recipe! I followed everything except the Accent seasoning. I substituted with 1/4 tsp. of dried cayenne pepper. Fantastic dinner enjoyed by all in our family! Thank you for sharing the recipe. -
Awesome recipe! Perfect just the way it is. -
This takes a little while to put together, but it very simple. It was nice to start on this mid-afternoon, throw some rice in the rice cooker, and then have time to work on the crab cakes we were making to go with it. This was delicious. Not at all spicy, which is a good thing for some of us. I liked this better than anything my husband has gotten at a restaurant. We live in the midwest, so we may be easier to please with this than someone on the coast, but that's what matters to us :)
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Tweaks
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What a great meal. I made this with shrimp instead of crawfish & left out the Accent seasoning, but followed the rest of the recipe. Everyone loved the results. Will definitely be making this again soon. Thanks for sharing this keeper. -
I had this meal served at a restaurant here in town. The waitress showed me the recipe and was from recipe zaar! This was yummy... and so easy to make! I used shrimp instead of crawfish and came out yummy! Thanks for the recipe! -
Really easy and delicious-I don't like dishes that are too spicy, and it was just right. I used bacon drippings instead of vegetable oil, and I added a can of diced tomatoes.
