Hello friends! Today, I am excited to share with you my recipe for Cajun Crawfish Etouffee. This dish is not only delicious it is incredibly simple to make, but don't be fooled by its appearance, the taste is truly outstanding. Please be sure to share your comments. I always look forward to hearing your thoughts in the comments section below!
1Scallion diced into ¼-inch pieces (white separated from green parts)
1cupTomatoes chopped
1 ½tablespoonsGarlic chopped
2tablespoonsWorcestershire Sauce
1tablespoonHot Sauce (the Chef used Louisiana Hot Sauce)
24ouncesStock (Shrimp or Chicken)
1poundCrawfish Tails
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Recipe Instructions
In a Dutch oven, at medium heat, add the clarified butter, and when hot, add the flour and cook until light golden brown, keep mixing and cook until golden brown.
Add the onion and sauté for a couple of minutes.
Add the Creole seasoning, celery, bell pepper, and the white part of the scallions. Add the tomatoes, garlic, Worcestershire sauce, hot sauce, salt, and pepper to taste.
Cook at a very low temperature for about 45 minutes until all the vegetables are tender.
After 45 minutes, add the reserved green part of the scallions and Crawfish Tails.
Serve with Cooked Rice.
Note: Adjust the seasoning according to your taste preferences. Enjoy your Crawfish Etouffee!
Equipment - You can find the items below at our online store!
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A Delicious Braised Chicken Recipe Are you looking for a delicious weekday dinner recipe that your whole family will love? If so, you'll want to try my Braised Chicken…
This really was fantastic. Easy to make (except for peeling all of those D#$n crawfish). Family LOVED it.
Tim McNulty
on November 9, 2024 at 6:50 pm
I really love this guy but he always forgets something somewhere in the instructions if you’re following the written recipe he never tells you to add the stock.
Sarah
on February 15, 2024 at 7:50 am
Awesome recipe!! I’ve been using the same recipe for years and years when I came across this one and had to try. It was love at first bite! I cut the Cajun seasoning to two tablespoons as we serve with seasoning for topping to taste along side hot sauce and green onions. I also added sausage and shrimp with the crawfish. Great with rice! Add a splash of cream and a sprinkle of hard cheese and serve over pasta. Got soooooo many compliments. Will use this recipe going forward!!! Yummy!
Russell J LeBlanc
on December 10, 2023 at 1:59 pm
How many servings does the 1x recipe yeild?
James Hales
on September 1, 2023 at 4:47 pm
The video says 3/4 cup of flour to 1/2 cup of clarified butter. The recipe calls for 1/3 cup?
David Hill
on August 28, 2023 at 10:33 pm
Awesome recipe. If you watch the video, you know when to add the stock. I am hosting a party tomorrow night and made a batch with crawfish, and a batch with braised chicken, for those that don’t like seafood. It may be unconventional, but it tastes ah-mazing! And it allows the non-seafood lovers to experience a little cajen-creole flavor, along with the rest of us! The dessert is rice pudding creme brulee. Awesome too!!!!
Mick
on June 25, 2023 at 1:59 pm
In the recipe Instructions it appears that adding the stock was not included (between steps 3 and 4.)
I made the recipe and it came out great!
Susan J Armstrong
on June 18, 2023 at 7:55 pm
Step 4 forgets to mention add stock before simmering for 45 minutes. Otherwise recipe was good, etouffe was outstanding!
David
on June 15, 2023 at 11:02 pm
May want to tell when to add the stock to the above recipe.
Ljdach
on June 15, 2023 at 6:19 pm
Sounds delish!…May I substitute shrimp for the crawfish….not easily found in upstate NY!
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This really was fantastic. Easy to make (except for peeling all of those D#$n crawfish). Family LOVED it.
I really love this guy but he always forgets something somewhere in the instructions if you’re following the written recipe he never tells you to add the stock.
Awesome recipe!! I’ve been using the same recipe for years and years when I came across this one and had to try. It was love at first bite! I cut the Cajun seasoning to two tablespoons as we serve with seasoning for topping to taste along side hot sauce and green onions. I also added sausage and shrimp with the crawfish. Great with rice! Add a splash of cream and a sprinkle of hard cheese and serve over pasta. Got soooooo many compliments. Will use this recipe going forward!!! Yummy!
How many servings does the 1x recipe yeild?
The video says 3/4 cup of flour to 1/2 cup of clarified butter. The recipe calls for 1/3 cup?
Awesome recipe. If you watch the video, you know when to add the stock. I am hosting a party tomorrow night and made a batch with crawfish, and a batch with braised chicken, for those that don’t like seafood. It may be unconventional, but it tastes ah-mazing! And it allows the non-seafood lovers to experience a little cajen-creole flavor, along with the rest of us! The dessert is rice pudding creme brulee. Awesome too!!!!
In the recipe Instructions it appears that adding the stock was not included (between steps 3 and 4.)
I made the recipe and it came out great!
Step 4 forgets to mention add stock before simmering for 45 minutes. Otherwise recipe was good, etouffe was outstanding!
May want to tell when to add the stock to the above recipe.
Sounds delish!…May I substitute shrimp for the crawfish….not easily found in upstate NY!
Certainly!!! 😊👍