Recipe Crawfish Etouffee


14 Aug 2017
Local time
2:10 AM
Lafayette, LA. US
For you. You will notice similarities with my Brother's crawfish pie recipe. When he first started making crawfish pies he used etouffee with the rice as his filling. He has refined his recipe over the years.


1 to 1 1/2 lbs. crawfish tail. Preferably fresh. Please use Louisiana crawfish, to quote my Brother, "Not that Chinese cr@p"
1 med onion diced
2 ribs celery diced
1 large bell pepper diced
2 cloves garlic minced
1 stick (1/4 lb) butter
2 lemons
1/2 cup red wine
1/2 cup heavy cream
black pepper
Worcestershire Sauce (a splash)
Louisiana Hot Sauce (a few drops - 2 or 4)
3/4 to 1 cup fresh oregano leaves finely chopped
3 or four sprigs thyme strip the leaves from the stems
crawfish fat


Season the crawfish with salat, black pepper, cayenne, Worcestershire sauce and Louisiana Hot Sauce. Set aside.

Melt the butter in a heavy bottom saute pan over medium heat
Add the flour
The butter will foam. Stir, stir, stir until the flour is a light golden, tan color.
Add the onions and celery. Cook, stirring frequently until onions and celery are soft.
Add the bell pepper. Cook for a couple of minutes.
Add garlic. Cook until fragrant.
Lower heat to low/ medium low.
Add oregano and thyme. Stir in.
Add wine and cream. Mix thoroughly
Stir in the crawfish fat. I used at least 1/2 cup - probably more.
Add the juice of two lemons
Cook gently for a couple of minutes.
Add the crawfish tails.- Stir and cook for a couple of minutes. Even fresh packaged crawfish are partially cooked so don't over do the cook time.
Taste and adjust seasoning.

Serve over long grain white rice or make a crawfish boat with a hollowed out loaf of bread or a bread bowl. It can also be served over pasta. You can also make a sloppy poboy.
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