A rich and flavorful dish made superb by the combination of a “Trinity” and buttery crawfish. Simply superb eating and great cooking.

Crawfish Etouffee I
Recipe type: Seafood
Serves: 4
  • 1/2 Cup butter
  • 1/3 Cup flour
  • 1 Cup chopped onions
  • 1 Cup chopped green pepper
  • 1 Cup chopped celery
  • 3 garlic cloves; minced
  • 1 pound peeled crawfish tails
  • 2 Cups chicken broth
  • 1/3 Cup chopped fresh parsley
  • 2 teaspoon salt
  • 1 teaspoon freshly-ground black pepper
  • 1/4 teaspoon cayenne pepper
  • cooked rice; for serving
  1. Melt butter in a large heavy pot. Add flour, and stir over medium-low heat until roux is caramel-colored (20 to 30 minutes). Stir constantly.
  2. Add onion, green pepper, celery and garlic. Cook until tender-crisp, three to four minutes. Stir in remaining ingredients, except rice, and simmer 20 minutes. Serve over cooked rice.
Per Serving (excluding unknown items): 1183 Calories; 96g Fat (71.5% calories from fat); 20g Protein; 66g Carbohydrate; 10g Dietary Fiber; 248mg Cholesterol; 6852mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 5 1/2 Vegetable; 18 1/2 Fat.

You can easily substitute shrimp or small lobsters for the crawfish in this recipe.

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