Recipe courtesy of Emeril Lagasse
Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings

Ingredients

  • 1 stick butter
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 1 pound peeled crawfish tails
  • 2 teaspoons minced garlic
  • 2 bay leaves
  • 1 tablespoon flour
  • 1 cup water
  • 1 teaspoon salt
  • Pinch of cayenne
  • 2 tablespoons finely chopped parsley
  • 3 tablespoons chopped green onions

Directions

In a large saute pan over medium high heat, melt the butter. Add the onions, celery, and bell peppers and saute until the vegetables are wilted, about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Crawfish Etouffee

Recipe courtesy of Treva Chadwell

Glenda's Crawfish Etouffee

Recipe courtesy of Glenda's Creole Kitchen

Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee

Recipe courtesy of Crazy 'Bout Crawfish Cajun Cafe

Crawfish Etouffee, Fried Catfish, Rice, Grilled Asparagus and Cornbread

Recipe courtesy of Jay Ducote

Duck Etouffee

Recipe courtesy of Foodie Call

Crawfish Cheesecake

Recipe courtesy of Little Gem Saloon

Crawfish Boil

Recipe courtesy of Nealey Dozier

Crawfish Quiche

Recipe courtesy of Emeril Lagasse

Crawfish Burgers

Recipe courtesy of Emeril Lagasse

On TV

So Much Pretty Food Here