Crawfish Etouffee is a Louisiana favorite. Crawfish Etouffee is packed full of crawfish tails and smothered in a thick, rich seasoned gravy. 
Let the good times roll, y’all! Today is the official day of Mardi Gras and many people will be down in N’Awlin’s for Carnival’s big show to let it all hang out, today, Fat Tuesday.
Since I’m all about the food and less about the shenanigans, I’m happy here at home cookin’ up some delicious Louisiana eats! Yesterday I posted Cajun Style Shrimp & Sausage Gumbo, and today I have Creamy Crawfish Etouffee to share. I hope you give it a try and like it a lot!
Saute the celery, bell pepper, and onion on medium heat until the vegetables become tender. Add the spices and garlic.
Saute to combine, and then blend in the flour to form a roux around the vegetables, over medium-high heat. Cook thoroughly until the roux starts to brown slightly. Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened stew mixture.
Stir in the crawfish tail meat, and then the cream. Simmer on low heat for about 15 minutes.
Serve over rice and garnish with parsley.
Creamy Crawfish Etouffee
Author: Jennifer Locklin
Serves: 6 servings
Ingredients
- 1 stick unsalted butter
- 1 cup celery, diced
- 1 onion, diced
- 1 bell pepper, diced
- 1
tablespoons Creole seasoning (used: Tony Chachere) - 2 teaspoons seafood seasoning (used: Old Bay)
- 1 tablespoon minced garlic
- ½ cup all-purpose flour
- 4 cups crawfish stock, chicken broth or water
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 2 pounds freshly picked, steamed crawfish tail meat
- 1 tablespoon freshly chopped parsley leaves, for garnish
- 6 cups cooked long grain white rice
- French bread or Garlic bread, for serving
Instructions
- In a large saute pan, melt the butter and saute the celery, bell pepper, and onion on medium heat until the vegetables become tender.
- Add the spices and garlic.
- Saute to combine, and then blend in the flour to form a roux around the vegetables, over medium-high heat.
- Cook thoroughly until the roux starts to turn a very light golden brown.
- Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy.
- Stir in the crawfish tail meat, and then the cream and lemon juice.
- Simmer on low heat for about 15 minutes.
- Serve over hot cooked rice and garnish with parsley.
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I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
Jennifer- I made this a week ago and it was fabulous! My husband loved it so much it has set up a meal for me to make it again tonight for friends. He thinks it would be a great sauce to serve over fried fish. The only question I have is when do you add lemon juice? I just omitted it first time, but want to make the recipe correctly. Thank you.
I’m so glad y’all like it! You can add the lemon juice at the same time you add the cream. It would be fabulous over fried fish or blackened fish, as well as blackened chicken or steak!