Let the good times roll! You’ll feel like you’re right in the Big Easy with this classic!
Saute the celery, bell pepper, and onion in the butter on medium heat until the vegetables become tender. Add the spices and garlic. Saute to combine, and then blend in the flour to form a roux around the vegetables, over medium-high heat. Cook thoroughly until the roux starts to brown slightly. Add the broth/stock a little at a time, stirring to bring all the ingredients together to form a thickened stew mixture. Stir in the crawfish tail meat, and then the cream. Simmer on low heat for about 15 minutes.
Serve over rice and garnish with parsley and lemon juice. It’s great with a nice crusty bread, to sop up the sauce!
Yields: 6 servings
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WOW! Everyone in the house gave this 5 mitts! I have made a lot of crawfish etouffee, but the cream sent this over the top! P.S. I garnished the top with green onions. Thank you from the entire family!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
4 Comments
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Lisa on 1.6.2019
Is the crawfish supposed to be cooked when adding it to the stew mixture?
Melissa Chambliss on 3.2.2014
I work nights, so I made this for work and tweaked it a little so I could take it to work in my crock pot. I completed all steps up to the roux and let my crock pot simmer on low for six hours while I slept. Woke up to a wonderful smelling house. Prior to leaving the house, I removed some of the butter that was floating on top and made the roux. I added the roux to the crock pot, combined it and then the broth, stirred to combine and took it to work. About 20 minutes before we were ready to eat, I added the crawfish and cream. Combined it and let it warm over low heat. I made a double batch and it’s gone! Easy and tasty
Thisgrandmascookin on 10.28.2011
Looks wonderful, I can’t wait to try>
Jeanne (aka NanaBread) on 3.8.2011
And just in time for Fat Tuesday. Perfect!