How To Make Bourbon Street Crawfish Etouffee Recipe
A classic Louisiana dish with crawfish simmered in a rich tomato-based roux.
Serves:
Ingredients
- 4 tbsp butter
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups seafood or chicken broth
- 1/4 cup tomato sauce
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 lb crawfish tails, thawed if frozen
- 2 tbsp chopped parsley
- salt and black pepper, to taste
- cooked rice, for serving
Instructions
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In a large skillet, melt the butter over medium heat.
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Add the onion, green bell pepper, celery, and garlic. Cook until the vegetables are tender, about 10 minutes.
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Add the flour and stir until well combined. Cook for 2-3 minutes, until the roux turns a golden brown color.
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Add the diced tomatoes, broth, tomato sauce, thyme, oregano, paprika, and cayenne pepper. Stir well to combine.
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Bring the mixture to a simmer and let cook for 15 minutes.
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Add the crawfish tails and parsley. Cook for an additional 10 minutes, until the crawfish are heated through.
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Season with salt and black pepper, to taste.
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Serve over cooked rice.
Nutrition
- Calories : 413kcal
- Total Fat : 19g
- Saturated Fat : 10g
- Cholesterol : 201mg
- Sodium : 1406mg
- Total Carbohydrates : 22g
- Dietary Fiber : 4g
- Sugar : 7g
- Protein : 37g
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