Crawfish Étouffée

Crawfish Étouffée has become an annual family tradition in our house. We celebrate Mardi Gras every year and we have been able to make quite the tradition out of it. With Red Beans and Rice, Jambalaya, Gumbo, Po Boys, Beignets, Boudin Balls and King Cake. Oh and don’t forget the Hurricanes!

Crawfish Étouffée

It's not Mardi Gras without Crawfish Étouffée

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Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine French

Servings 8

Calories 447 kcal

Equipment

• 1 Crockpot
• 1 Crockpot liners
• 1 1-2qt saucepan

Ingredients

  

1x2x3x

• ½ cup butter
• ⅓ cup all-purpose flour
• ½ cup chopped celery
• ½ cup chopped green pepper
• ¼ cup chopped green onions
• 1 cup chicken broth
• 2 tbsp parsley
• 15 oz tomato sauce
• 1 tsp garlic powder
• dash ground black pepper
• 1 tsp Lemon juice
• ¼ tsp Creole Season
• 1-2 lbs frozen cooked crawfish tails Make sure to take crawfish out the day before and place in refrigerator to thaw
• 2-4 cups rice

Instructions

 

• In a rice cooker or on the stove top, cook rice according to package
  2-4 cups rice
• Cut green onions, green peppers and celery, set aside.
  ½ cup chopped celery, ½ cup chopped green pepper, ¼ cup chopped green onions
• In a medium saucepan or skillet on medium-low heat melt butter
  ½ cup butter
• Once butter has melted gradually stir in flour. Turn heat to low and continue to cook stirring continuously for 20mins or until mixture is reddish brown or caramel in color and is pasty.
  ⅓ cup all-purpose flour
• Add green peppers, green onions, and celery. Continue cooking for 5mins. or until softened.
  ½ cup chopped celery, ½ cup chopped green pepper, ¼ cup chopped green onions, 2 tbsp parsley
• Stir in tomato sauce, chicken broth, garlic powder, ground black pepper, creole seasoning and lemon juice. Continue stirring to make sure roux is well mixed and has no lumps.
  1 cup chicken broth, 15 oz tomato sauce, dash ground black pepper, 1 tsp Lemon juice, ¼ tsp Creole Season, 1 tsp garlic powder
• Turn up to medium-high heat and bring to a boil, reduce heat to a simmer and cover for 45mins.
• Add crawfish and continue to simmer until heated thoroughly.
  1-2 lbs frozen cooked crawfish tails

Notes

*Creole Seasoning-

If you do not have creole seasoning on hand you can make your own with just these few spices.

• 1/2 tsp each of
  • paprika
  • garlic powder
• A pinch of
  • cayenne
  • pepper
  • dried thyme
  • ground cumin.

Nutrition

Serving: 8gCalories: 447kcalCarbohydrates: 54.5gProtein: 16gFat: 18.2gSaturated Fat: 8.7gCholesterol: 106mgSodium: 998mgPotassium: 309mgSugar: 4.8gVitamin D: 8µgCalcium: 82mgIron: 5mg

Keyword Crawfish Étouffée, Holiday Foods, Holidays, Mardi Gras, Mardi Gras Food

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Enjoy!

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