Crawfish Etouffee

Crawfish Etouffee


1 # crawfish tails (fat pack if available)
1/4 # butter
2 tbsp all purpose flour
1 medium onion - diced
1/2 bell pepper- diced
3 stalks celery- diced
2 pods garlic or 1 tsp- minced
1 tsp sweet basil
1 tsp leaf thyme
1/4 c. diced parsley
1/4 c. diced onion tops
1/2 c. shrimp or seafood stock, water if unavailable
Red, white, black pepper, and salt to taste


Sauté flour and butter together to form a blonde roux. Add celery, onion, bell pepper and garlic, sauté until the onions clear. Add shrimp stock and fat if available. Add basil and thyme, some pepper. Simmer 20 minutes minimum. Ten minutes before serving, add crawfish tails and bring back to a light simmer. Adjust salt and peppers to taste. Immediately before serving, stir in onion tops and parsley. Serve on hot Louisiana rice.  Serves up to 4 people.  © 1984 John Albrecht, CEC



You may also use this recipe to fill a Crawfish Pie:


Let cool and add to puff pastry or other pastry squares, about 5" square, fold over as an apple turnover, crimp two edges and eggwash. Bake at 375 for 15 minutes. Serve with extra Etouffee over or under pies.  © 1984 John Albrecht, CEC