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Crawfish Etouffe Recipe

Looking for an easy Crawfish Etouffe recipe? Learn how to make Crawfish Etouffe using healthy ingredients.


Submitted by swensonsj

Makes 8 servings



This is the Crawfish Etouffe recipe from Paul Prudhomme's Louisiana Kitchen. Delicious.

Recipe Ingredients for Crawfish Etouffe

2 tsp salt
2 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 tsp dried basil leaves
1/2 tsp dried thyme leaves
1/4 cups chopped onions
1/4 cups chopped celery
1/4 cups chopped green bell peppers
7 tbsp vegetable oil
3/4 cups all purpose flour
3 cups low sodium chicken broth
1/2 pounds unsalted butter
2 pounds crayfish tails
4 cups white rice
1 cup chopped green onions

Recipe Directions for Crawfish Etouffe

  1. Thoroughly combine the seasoning mix (i.e., salt, cayenne, white&black pepper, basil and thyme) and set aside

  2. In a large skillet, heat the oil over high heat until it begins to smoke.

  3. With a long-handled metal whisk, gradually mix in the flour stirring until smooth

  4. Continue cooking, whisking constantly, until roux is dark red-brown

  5. Remove from heat and immediately stir in the onions, celery and bell peppers and 1 tablespoon of the seasoning mix; continue stirring until cool

  6. In a two quart saucepan bring 2 cups of the stock to a boil over high heat

  7. Gradually add the roux and whisk until thoroughly dissolved

  8. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking constantly

  9. Remove from heat and set aside

  10. In a 4-quart saucepan melt 1 stick of butter over medium heat

  11. Stir in crawfish and the green onions; saute for 1 minute stirring constantly

  12. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce (about 4-6 minutes) constantly shaking the pot with a back and forth motion

  13. Add the remaining seasoning mix, stir well and remove from the heat

  14. Serve immediately over rice

Categories

Main Dish

Nutrition Facts
Serving Size 373.2g
Amount Per Serving
Calories
803
Calories from Fat
335
% Daily Value*
Total Fat
37.2g
57%
Saturated Fat
17.3g
86%
Trans Fat
0.0g
Cholesterol
216mg
72%
Sodium
891mg
37%
Potassium
468mg
13%
Total Carbohydrates
85.4g
28%
Dietary Fiber
2.3g
9%
Sugars
0.8g
Protein
29.1g
Vitamin A 24% Vitamin C 12%
Calcium 11% Iron 36%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Very low in sugar
  • High in selenium
  •   Bad points
  • High in saturated fat
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