Crawfish Étoufée

Crawfish Étoufée

A popular Cajun dish, this Crawfish Étoufée is bursting with flavor. Try this for a Mardi Gras dinner complete with festive beads and masks. Or bring a taste of New Orleans to your supper club. 

Crawfish Étoufée
Serves 8
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Ingredients
  1. 1⁄2 cup butter
  2. 1⁄2 cup chopped celery
  3. 1⁄2 cup chopped yellow onion
  4. 1⁄2 cup seeded and chopped red bell pepper
  5. 1 tablespoon minced garlic
  6. 1⁄2 cup all-purpose flour
  7. 2 cups seafood stock
  8. 1 1⁄2 tablespoons Creole seasoning
  9. 2 pounds frozen crawfish tail meat, thawed
  10. 1 1⁄4 cups water
  11. 12 cups cooked white rice
Instructions
  1. In a large Dutch oven, melt butter over medium heat. Add celery, bell pepper, onion, and garlic to melted butter. Cook for 8 to 10 minutes, or until onion is translucent but not browned, stirring frequently. Add flour to celery mixture, stirring to combine. Cook for 2 to 3 minutes, or until mixture begins to thicken. Add seafood stock and Creole seasoning to flour mixture, stirring to remove any lumps. Cook for 5 minutes, or until thickened, stirring frequently. Add crawfish to celery mixture, stirring well. Cook for 5 to 6 minutes, stirring frequently. Add water to pan, stirring well. Cook for 8 to 10 minutes, or until heated through. Serve over cooked rice.
Adapted from Entertain Decorate Celebrate, Jan/Feb 2012
Adapted from Entertain Decorate Celebrate, Jan/Feb 2012
Celebrate Magazine http://www.celebratemag.com/