Recipe courtesy of Treva Chadwell

Crawfish Etouffee

Etouffee is a rich, flavorful dish usually served over hot white rice. The creamy texture and bold flavors make this dish extremely popular in the French Quarter of New Orleans. This recipe uses crawfish, but shrimp could be easily substituted.
  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Cook: 40 min
  • Yield: 4 servings
Share This Recipe

Ingredients

3 scallions, white and green parts, sliced

Juice of 1/2 lemon

Kosher salt

4 tablespoons unsalted butter

2 teaspoons Creole seasoning

2 teaspoons fresh thyme leaves, chopped

3 stalks celery, diced

2 bay leaves

1 large onion, diced

1 medium green bell pepper, diced

2 tablespoons tomato paste

1 pound crawfish tails

2 tablespoons flour

1 1/2 cups fish stock or water

1 tablespoon red wine vinegar

2 teaspoons Worcestershire sauce

Louisiana-style hot sauce, to taste

1/4 cup fresh parsley leaves, roughly chopped

Hot cooked white rice, for serving

Directions

  1. 1. Melt the butter over medium heat in a large heavy pot. Add the Creole seasoning, thyme, celery, bay leaves, onions and bell peppers and cook until the vegetables are soft, about 15 minutes. Add the tomato paste and cook, stirring, until well incorporated and beginning to caramelize, 2 minutes. Stir in the crawfish tails and cook until they release their liquid, 2 minutes. Sprinkle in the flour, stir until it is absorbed and cook until thickened, 1 minute. Slowly whisk in the fish stock, and then add the vinegar, Worcestershire and hot sauce. Bring to a simmer, reduce the heat to medium-low and cook until thickened and the flavors have developed, 15 minutes.
  2. 2. Just before serving, stir in the half of the parsley and half of the scallions and simmer 3 minutes more. Add the lemon juice and season with salt. Serve over hot cooked white rice garnished with the remaining parsley and scallions.

Cook’s Note

Using frozen crawfish tails makes this recipe fast and easy, but if you can get live crawfish, the flavor can't be beat. Cook the live crawfish in a large pot of boiling water for about 15 minutes, separate the tails and extract the meat. Use some of the boiling liquid in place of the fish stock or water.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.