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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee is from The Pou/Perino Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick of butter
1/2 onion, chopped fine
1celery chopped fine
2 cloves garlic, minced
1/4 bell pepper, chopped
salt, pepper, tabasco to taste
1 pound La. crawfish tails (NOT Chinese)
2 TBS flour
1 can Chicken broth, or water with bouillon cubes
green onion tops, chopped at end
Directions:
Directions:
Melt butter and a little olive oil in heavy skillet. Saute vegetables 15 or 20 minutes, or until soft. Add seasonings to taste and then crawfish tails. Saute for a minute or two just to warm them, and then stir in flour. Continue sauteing for a few minutes, then add broth. SIMMER for about 10 or 15 minutes. You can also stir in another chuck of butter if you want. If too thin, add a little shake flour. If too thick, add a little more broth. Add green onions and parsley at end.
I usually double this recipe, and if I want to stretch or add a little flavor, I add a few spoonfuls of Golden Mushroom Soup in lieu of the flour.
Number Of Servings:
Number Of Servings:
3-4
Personal Notes:
Personal Notes:
The key to not shrinking the crawfish tails and making etouffee too thin is to simmer, not boil, and to only cook for about 15 minutes. The crawfish tails are already cooked, so you are basically warming them.

 

 

 

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