Crawfish Étouffée

Prepare crawfish étouffée, a classic Cajun main dish, in the comfort of your own home. Serve over hot cooked rice with buttered toast for a hearty meal.

Yields: Makes 4 to 6 servings


1/4 cup butter or margarine

1 medium onion, chopped

2 celery ribs, chopped

1 medium-size green bell pepper, chopped

4 garlic cloves, minced

1 large shallot, chopped

1/4 cup all-purpose flour

1 teaspoon salt

1/2 to 1 teaspoon ground red pepper

1 (14 1/2-ounce) can chicken broth

1/4 cup chopped fresh parsley

1/4 cup chopped fresh chives

2 pounds cooked, peeled crawfish tails*

Hot cooked rice

Garnishes: chopped fresh chives, ground red pepper

How to Make It

Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired.

*2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish.


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