Crawfish Etouffee | Tour Louisiana

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Due to suggested National and State restrictions over the spread of Coronavirus, most events have been cancelled, attractions, restaurants, bars, hotels and venues around the state have been temporarily closed or offering restricted hours. Please make sure to check the website, social media and or call ahead to the venue you are interested in visiting, to confirm that they are open.

Crawfish Etouffee

Crawfish Etouffee

Ingedients:

  • 1 cup butter
  • 1 cup white onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 cup shallots (green onions), finely chopped
  • 2 teaspoons garlic, minced
  • 2 tablespoons flour
  • 1 cup whole tomatoes
  • 2 cups fish stock
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • dash of cayenne
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups crawfish meats

Instructions:

  1. In a large saucepan melt butter and sauté onion, celery and shallots until tender.
  2. Add garlic and cook 1 minute more.
  3. Stir in flour and stir constantly until golden brown. Add tomatoes and brown.
  4. Blend in stock and simmer 10 minutes.
  5. Add salt, pepper, cayenne, Worcestershire sauce and crawfish, cook slowly 15 5o 20 minutes, stirring occasionally.
  6. Serve with hot rice.

 

Servings: 3 - 4 Servings


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