Crawfish Étouffée
People in the South love their crawfish. Other parts of the country may refer to crawfish as “crayfish” or “crawdads.”
Ingredients
Makes 4 to 6 servings
Prep: 35 min., Cook: 30 min.
- ¼ 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
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ to 1 teaspoon ground red pepper
- 1 14-ounce can chicken broth
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh chives
- 2 pounds cooked peeled crawfish tails *
- Hot cooked rice
- Garnishes:
- chopped fresh chives
- ground red pepper
Instructions
- 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 broth, parsley, and chives; 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.
Notes & Wine Advice
*You can substitute 2 pounds frozen cooked crawfish tails, thawed and drained, for the fresh crawfish, if desired.