Crawfish Etouffee

Serves: 4

Serve over rice with hot french bread. Alligator meat or shrimp may be substituted for the crawfish.

Dovetailing tip: If you haven't already, shell the pound of crawfish that you saved from Meal 1. This should give you about a cup of meat.

Yield: 4 - 6 Servings
Prep Time:
Cook Time:
Total Time:


1 1/2 sticks butter
2 teaspoons salt
1 tablespoon flour
1 medium onion, chopped fine
1/2 green bell pepper, chopped fine
3 cloves garlic, chopped fine
1 pound (1 cup meat) crawfish tails, shrimp, or alligator meat
freshly ground black pepper, to taste
Old Bay seasoning
3 green onions, chopped
parsley, chopped
cooked rice


Melt butter in skillet. Add flour and salt until blended. Add onion, bell pepper, and garlic; cook until tender. Add crawfish and cover. Cook 15 - 20 minutes on low heat. Add salt, pepper, and Old Bay Seasoning to taste. Add green onions and parsley. Simmer until sauce thickens, 7-10 minutes. Serve over rice.

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