Crawfish Etouffee

Here’s a simple and tasty recipe for Crawfish Etouffee using frozen crawfish tails. Be sure to support our local crawfish farmers by purchasing only Louisiana crawfish.

INGREDIENTS:

¼ pound of butter (1 stick)frozencrawfish
2 cups chopped onions
1 cup chopped celery
½ cup chopped bell peppers
1 pound frozen crawfish tails (with fat), thawed
2 bay leaves
1 tablespoon flour
1 tablespoon corn starch
1 teaspoon salt
¼ teaspoon cayenne pepper (or more if you like it spicy)
2 tablespoons chopped parsley
3 tablespoons chopped green onion tops
Melt ¼ pound of butter in a large skillet or pan over medium-high heat.
Add 2 cups of chopped onions, 1 cup of chopped celery, and ½ cup chopped bell peppers.
Saute for at least 10-12 minutes or until onions are soft.

DIRECTIONS:

Add a pound of peeled crawfish tails and 2 bay leaves.
Reduce heat to medium, stir occasionally and cook “until the crawfish begin throwing off a little liquid” (10-12 minutes).

Dissolve a tablespoon of flour in a cup of water. Add it to the crawfish mixture and season with a teaspoon of salt and ¼ teaspoon of cayenne pepper (and red pepper if you want it). Stir occasionally and cook about 4 minutes.

Dissolve 1 tablespoon corn starch in a very small amount of water, just enough to blend. It should be thick but not lumpy. Add to mixture and cook a few minutes until sauce begins to thicken (it will thicken a little more when it cools).

Add 1 tablespoon of chopped parsley and 3 tablespoons of chopped green onions. Cook for another 2 minutes.

Remove bay leaves before serving.

Serve over hot rice.

Note: If you use crawfish from outside the US, they may be chewy and the etouffee will be strong-tasting. Use only Louisiana crawfish!