New Orleans Crawfish Étouffée

Name: New Orleans Crawfish Étouffée
Cook time: 20 min
Yield: 5 servings
Cuisine: Cajun/Creole
Ingredients: 32oz beef broth; 1 1/2 sticks butter; 1 pound crawfish tails with fat; 3/4 cup flour; 3 pods garlic, chopped fine; Creole seasoning to taste; 1 onion, chopped; 1 green bell pepper, chopped; Hot sauce to taste; White pepper to taste; Green onion whites

A classic Louisiana crawfish étouffée made with a peanut butter-colored roux, crawfish tails with fat, beef broth, and the holy trinity of vegetables. Served over rice with hot French bread. Alligator meat or shrimp may be substituted for the crawfish.

🌍Cajun/Creole 🏷️Authentic 🏷️New orleans 🏷️Louisiana 🏷️Crawfish Étouffée

🏷️

🏷️Etouffee

Total

Servings

5

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Louisiana Crawfish Company

Ingredients

32oz beef broth
1 1/2 sticks butter
1 pound crawfish tails with fat
3/4 cup flour
3 pods garlic, chopped fine
Creole seasoning to taste
1 onion, chopped
1 green bell pepper, chopped
Hot sauce to taste
White pepper to taste
Green onion whites

11 Ingredients

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Instructions

1
Melt butter in skillet.
2
Add flour and Creole seasoning to make a roux. Stir until blended and the color of peanut butter.
3
Add onion, bell pepper, green onion whites, and garlic.
4
Cook until tender.
5
Add beef broth and bring to a boil. Then reduce heat, add crawfish tails, and cover.
6
Cook 15–20 minutes on low heat.
7
Add white pepper and Creole seasoning to taste.
8
Simmer until seasoning blends.
9
Serve over rice and garnish with green onions or parsley.