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Nutrition Facts
Serving Size 1 (395g) Recipe makes 8 servings The following items or measurements are not included below: 1 teaspoon Accent seasoning
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%
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Crawfish Etouffee

Recipe #27580 | 3½ hours | 40 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
May 7, 2002

Natchitoches, LA

SERVES 8 (change servings and units)

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.

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Featured Reviews for This Recipe

From: Heydarl

On Aug 7, 2009

What a great meal. I made this with shrimp instead of crawfish & left out the Accent seasoning, but followed the rest of the recipe. Everyone loved the results. Will definitely be making this again soon. Thanks for sharing this keeper.

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From: brobic5

On May 22, 2009

WoW! We had tons of crawfish left over from our crawfish boil and made this recipe with it. Being born and raised in south Louisiana, I have had my fair share of etouffee. This recipe blew them all out of the water. I added hot sauce to it instead of pepper and it was great! My family was very impressed! Thanks for such a great meal.

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From: CookinginKC

On Oct 1, 2008

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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.

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