Easy Crawfish Etouffee Recipe #68280
There are hundreds of recipes for Crawfish Etouffee. This is the old fashion way to cook Crawfish Etouffee. Very simple yet very flavorful.
1½ hours | 30 min prep
SERVES 4
- 1 (1 lb) bag peeled crayfish tail, not drained
- 1/2 cup butter
- 1 large onion, minced
- 1 large bell pepper, minced
- 2 stalks celery, minced
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground cayenne pepper
- 1 tablespoon flour
- 1/2 cup water
- cooked rice
- In dutch oven melt butter over medium heat.
- Add onions, bell pepper, celery and garlic.
- Saute vegetables until soft, about 30 to 45 minutes.
- Add Crawfish tails and seasonings.
- Cover and simmer for 10 minutes.
- Mix flour in water, stirring to make a smooth liquid.
- Add to crawfish mixture, cover and simmer for 10 more minutes.
- Serve on hot rice.
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5 stars