How To Make Emeril Lagasse Crawfish Etouffee Recipe
A Cajun inspired dish made with crawfish, vegetables, and a rich brown roux.
Serves:
Ingredients
- 1/2 cup butter
- 1/2 cup flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 lb crawfish tails
- 2 tbsp Creole seasoning
- 1 tsp cayenne pepper
- Salt and pepper, to taste
- Cooked rice, for serving
Instructions
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In a heavy-bottomed pot, melt the butter over medium heat.
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Whisk in the flour to make a roux, stirring constantly for about 10-15 minutes, until the roux is a dark brown color, the color of chocolate.
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Add the onions, bell pepper, celery, and garlic to the pot and cook for about 5 minutes, until the vegetables are softened.
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Slowly pour in the chicken broth, stirring constantly to prevent any lumps from forming.
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Add the crawfish tails, Creole seasoning, cayenne pepper, salt, and pepper, stirring to combine.
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Bring the mixture to a simmer and cook for about 20-30 minutes until the sauce has thickened and the crawfish tails are cooked through.
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Serve with cooked rice.
Nutrition
- Calories : 496kcal
- Total Fat : 32g
- Saturated Fat : 19g
- Cholesterol : 246mg
- Sodium : 2287mg
- Total Carbohydrates : 22g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 30g
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