No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (394g) Recipe makes 8 servings The following items or measurements are not included below: 1 teaspoon Accent seasoning 1/2 teaspoon pepper |
||
| Calories 208 | ||
| Calories from Fat 68 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 121mg | 40% | |
| Sodium 1279mg | 53% | |
| Potassium 741mg | 21% | |
| Total Carbohydrate 13.5g | 4% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 5.2g | ||
| Protein 21.5g | 42% | |
Crawfish Etouffee
By: ratherbeswimmin'
May 7, 2002
Natchitoches, LA
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
1
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.2
In a Dutch oven, add all ingredients except crawfish and green onions.3
Bring to a boil, reduce heat and simmer 2 hours or until vegetables are tender.4
Add roux, stirring occasionally and cook for 30 minutes.5
Add crawfish and green onions and cook for 10 minutes longer.6
Serve over a bed of rice.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Crawfish Etouffee recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Crawfish
- Cuisine > North American > United States > Southern > Cajun
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: TakeHomeChef
On Feb 9, 2008
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!
From: Sherribabi
On Jul 22, 2007
This was a really good recipe and my first attempt at etouffee. It was really simple to make. My husband likes really spicy foods and this dish was not spicy enough for him. Next time I will add hot sauce to the mixture.
From: Blondemensan
On Apr 15, 2007
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.
From: marileamills
On Jan 27, 2004
OMG, this was my first time to make Crawfish Etouffee and let me tell ya, it was SO good. A total WOW experience for me and my family. The seasonings blended to make a perfect spicy flavor. My husband added some hot sauce over his but it was plenty spicy for me. Many thanks for sharing this great recipe.
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved