How To Make Kermit’s Crawfish Etouffee Recipe
A classic Louisiana dish made with a roux-based sauce, crawfish tails, and traditional Cajun herbs and spices.
Serves:
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 cups chicken stock
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp Cajun seasoning
- 2 lbs crawfish tails, peeled
- Salt and pepper, to taste
- 1/4 cup chopped green onions, for garnish
- Cooked white rice, for serving
Instructions
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Melt the butter in a large skillet over medium heat. Add the flour and stir until the mixture is smooth.
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Cook the roux, stirring constantly, until it is a deep brown color. This should take about 20-25 minutes.
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Add the onions, bell peppers, celery, and garlic to the skillet and cook for 5-7 minutes, or until the vegetables are soft.
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Stir in the chicken stock, tomato paste, Worcestershire sauce, and Cajun seasoning. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
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Add the crawfish tails to the skillet and cook for 5-7 minutes, or until they are heated through and tender.
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Season the etouffee with salt and pepper, to taste. Serve over cooked white rice and garnish with chopped green onions.
Nutrition
- Calories : 537kcal
- Total Fat : 30g
- Saturated Fat : 16g
- Cholesterol : 376mg
- Sodium : 1384mg
- Total Carbohydrates : 23g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 42g
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