Name: Crawfish Etouffee
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 3 garlic pods, minced; 1 lb. peeled crawfish tails + crawfish fat; 2 tablespoons unsalted butter; ½ teaspoon Tony Cachere’s Salt-Free Creole Seasoning; 4 ribs celery, chopped; 1 medium onion, chopped (about 1 ½ - 1 ¾ cup); ½ teaspoon black pepper; Parsley, chopped; 1 medium green bell pepper, chopped (about 1 ¼ cup); 4 tablespoons unbleached all-purpose flour; Green onion tops, chopped; Rice, for serving; ¾ teaspoon kosher salt; 2 cups vegetable stock; 2 tablespoons extra virgin olive oil

Crawfish Etouffee

It feels like the fall, so we should make Crawfish Étouffée this weekend! This classic Louisiana entree makes a comforting meal for a chilly evening and easily doubles  to feed a crowd. Peeled crawfish tails cook low and slow with the Cajun trinity -- onion, green bell pepper and celery -- and other ingredients. Once the flavors meld, the dish is served over rice with green onions and parsley. What's not to love? #foodiefootballfans

Milk

Crustacean Shellfish

Wheat

Gluten Free

Lactose Free

Fresh Vegetables

gram

garlic

Seafood

crawfish

Butter & Margarine

unsalted butter

Seasonings

creole seasoning

celery

onion

black pepper

fresh parsley

green bell pepper

Flour & Meal

unbleached all purpose flour

green onion

Grains & Rice

rice

salt

Stocks & Broths

milliliter

vegetable stock

Oils

extra virgin olive oil

Vitamin A

Vitamins

Alpha-carotene

Vitamin K

Beta-cryptoxanthin

Sugar

Carbohydrates

Dietary Fiber

Lycopene

Added Sugar

Folic Acid (B9)

Dietary Folate Equivalents

Calories from Fat

Calories

Potassium

Minerals

Saturated Fat

Iron

Protein

Cholesterol

Calcium

Vitamin C

Sodium

Water

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Zinc

Copper

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Get the Cajun flavor you love right at home with this simple to prepare crawfish etouffee.  Cold winter nights deserve a hearty portion of this Southern favorite.



The convenience of canned soups and frozen crawfish tails makes this a “quick fix” wonder that is great for Cajun food lovers in your home.  For a milder version, substitute shrimp–you will still get great results! Make plenty of white rice and cornbread to round out the meal.  This tastes even better on the 2nd day if you have leftovers.



Cajun flavor like this is easy with the convenience of canned goods and quality crawfish. This crawfish etouffee is so good and a great choice for cold weather nights.



You can substitute shrimp for crawfish if you prefer. Just heat until shrimp are cooked. Shrimp will produce a milder version while crawfish will add a bit more spice to the entree.





Ingredients:



1 stick of butter, melted1 medium onion, chopped1 cup celery, chopped1/2 cup bell pepper, chopped2 cloves chopped ga

Easy Crawfish Etouffee Recipe

Transport the rich and buttery flavors of Crawfish Etouffee from New Orleans to your dinner table tonight with this easy, no-fuss Crawfish Etouffee recipe!

Crawfish Etouffee: the classic Louisiana dish is a dish that you should be making at least once a year to celebrate Mardi Gras. Yep, we said. You should be making it once a year to celebrate Mardi Gras. Don't believe us? Here are four very important reasons why:  Crawfish etouffee is a Cajun and Creole classic. There are plenty of great dishes like Jambalaya and Gumbo, but etouffee is a comfort food staple that you definitely need to make. This dish is extremely straightforward to make. While it involves a number of steps, they are all easy to do, so cooks of any skill can make this recipe. We promise you'll love the process of seeing the dish come together, and it'll make your house smell simply divine! Because of the the French name of the dish, it seems fancy. It's also easy to plate to look fancy. So if you're looking to impress someone with a nice dinner, making crawfish etouffee is a great way to do it! Crawfish etouffee is incredibly satisfying. The combination of rich and flavo

Serve without rice for a comforting grain-free meal. If fresh crawfish isn't available, then frozen crawfish or shrimp make great substitutes.

This crawfish etouffee is a fun and interesting dish to serve when entertaining. For some, it's an introduction to crawfish and Cajun food. Our favorite seafood restaurant features this dish on their menu and it's fabulous! —Tamra Duncan

Crawfish etouffee is one of Louisiana's staple dishes. Crawfish add a sweet and subtle flavor to the dish. Seafood stock adds to the richness of the etouffee. This recipe is filled with traditional Louisiana veggies and spices that round out the dish. Serve with white rice and French bread. We bet you won't be able to eat just one bowl.

Crawfish Etouffee - Louisiana's Best

Authentic, Louisiana Crawfish Étouffée made with leftover crawfish from a traditional, Cajun crawfish boil. A rich and beautiful roux smothering the “Holy Trinity” and perfectly seasoning crawfish tails.

Crawfish Étouffée Recipe

Easy Crawfish Etouffee For One! A classic Louisiana seafood dish filled with vegetables and crawfish simmering in a delicious tomato based sauce.

Crawfish Étouffée For One

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Meat & Seafood

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It feels like the fall, so we should make Crawfish Étouffée this weekend! This classic Louisiana entree makes a comforting meal for a chilly evening and easily doubles  to feed a crowd. Peeled crawfish tails cook low and slow with the Cajun trinity -- onion, green bell pepper and celery -- and other

Crawfish Etouffee

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