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Nutrition Facts
Serving Size 1 (334g) Recipe makes 4 servings
Calories 335
Calories from Fat 218		(65%)
Amount Per Serving		%DV
	Total Fat 24.3g	37%
	Saturated Fat 14.8g	74%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 182mg		60%
Sodium 841mg		35%
Potassium 543mg		15%
Total Carbohydrate 11.8g		3%
	Dietary Fiber 2.1g	8%
	Sugars 4.5g
Protein 18.5g		37%
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Emeril Lagasse's Crawfish Etouffee

Recipe #367568 | 45 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: mersaydees
Apr 23, 2009

This is a great recipe based on one from Emeril Lagasse's book, Louisiana Real & Rustic. He says, "Believe it or not, this now-familiar crawfish dish was not known beyond Louisiana until the late 1940s or early 1950s when the oil boom brought an influx of outsiders to Acadiana, and in particular to Breaux Bridge, in St. Martin Parish, now home of the world-famous crawfish festival. It was in this small town on Bayou Teche, or so some food historians tell us, that crawfish etouffee originated. At the time it was unfashionable, except for Acadians, to eat mudbugs. Now just about the whole world flocks to Breaux Bridge for the rich, full flavors of etouffee. Serve it with steamed rice." Since crawfish can be difficult to find in our parts, I've occassionally substituted lobster, in which case, I cook the shells in water and use this water in place of the plain water called for in the recipe.

SERVES 4 (change servings and units)

Ingredients

1/2 cup butter
2 cups onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
1 lb crawfish tail, peeled
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons parsley, chopped
3 tablespoons green onions, chopped

Directions

1
In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.
2
Add in the crawfish and bay leaves.
3
Reduce the heat to medium. Stirring occassionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
4
Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.
5
Add parsley and green onions and cook an additional 2 minutes.
6
Remove the bay leaves and serve with rice.

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Featured Reviews for This Recipe

From: Boo Chef in West Texas

On Jun 1, 2009

OMG! I am so full! I'm a cajun girl and this really hit the spot. Thanks so much for posting for ZWT 5. Made for Rail Riding Rowdies.

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From: Michelle Berteig

On May 31, 2009

Very good recipe, very easy to make and tasted great. The sauce was very buttery. I ended up adding a lot more spice than the recipe called for, as we found it a little on the mild side. Made for the Dining Daredevils of ZWT5.

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