Crawfish Etoufee

Mmmm… crawfish! What to do with an extra pound of crawfish tails? Make etoufee, of course!

I’ve been making this recipe for years, and it is always fantastic! Make sure to look for Louisiana crawfish tails (buying frozen is just fine!) – but steer clear of the Chinese crawfish tails – they just don’t taste the same!

Crawfish Etoufee

Adapted from Tony Chachere’s Cajun Country Cookbook
Serves 4

4 tsp canola oil
Tony Chachere’s lite Creole seasoning, about 2 tsp or to taste
1 lb crawfish tails, peeled (can sub medium peeled, deveined shrimp if crawfish are unavailable)
1 Tbsp sweet paprika
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
2 cups water
1 Tbsp low sodium Worcestershire sauce
1 Tbsp cornstarch mixed with water
1 Tbsp chopped green onion tops
1 Tbsp chopped fresh parsley
pinch cayenne pepper

Heat oil in heavy stock pot or Dutch oven (do not use cast iron – it will darken the crawfish – but coated cast iron is ok). Season crawfish tails generously with Tony’s seasoning and a pinch of cayenne. Add paprika to oil. Saute crawfish tails about 5 minutes. Remove crawfish and set aside.

To pot, add onion, bell pepper, and garlic. Saute well at least 10 minutes. Return crawfish tails to pot and add 2 cups water and Worcestershire sauce. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necessary. Add mixture of cornstarch and water slowly until slightly thickened. Serve over rice and garnish with green onions and parsley.

Nutritional info:
Calories: 228.9
Total Fat: 6.1 g
Saturated Fat: 0.4 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 2.7 g
Cholesterol: 160.0 mg
Sodium: 469.7 mg
Potassium: 100.3 mg
Total Carbohydrate: 7.5 g
Dietary Fiber: 1.5 g
Sugars: 0.8 g
Protein: 20.9 g

Nutritional info (sub shrimp):
Calories: 255.7
Total Fat: 6.8 g
Saturated Fat: 0.7 g
Polyunsaturated Fat: 2.3 g
Monounsaturated Fat: 3.0 g
Cholesterol: 172.3 mg
Sodium: 424.1 mg
Potassium: 309.9 mg
Total Carbohydrate: 8.6 g
Dietary Fiber: 1.5 g
Sugars: 0.8 g
Protein: 23.9 g


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