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Garlic & Zest

Gourmet Cooking at Home!

Easy Crawfish Étouffée

Easy Crawfish Étouffée
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I made this easy crawfish étouffée  over the summer, but I was so busy posting ice creams and barbecue recipes, that I didn’t have a chance to share this one with you until now.  Normally, that wouldn’t be an issue because you don’t know what I’m cooking until I’ve already published the recipe, right? 

 

bacon in a pan

Well, sort of.  Sometimes, when I’m making something really good  – something that I can’t wait to share, I get carried away and post a preview on my Twitter or Instagram account.  To me, it’s a good gauge to see if I’m on the right track with what I’m making.  If I get a lot of retweets or ?’s or comments, I know it’s something that my readers will probably like.

 

peppers, onions and celery in a pan

So I posted a picture of this crawfish étouffée back in July on my Instagram account and it got noticed.  By one person in particular — TimmieDubz who said (and I quote), “I need that recipe.”

 

adding flour to vegetables.

A few weeks later when I published that snapper ceviche, he commented:  “I’m still waiting on the crawdad boil recipe. Although all you(r) dishes look amazing!”  

After that, I knew I was going to have to set a date on the calendar for this one — and I e-mailed Tim to let him know when it would be live.

 

sauce and vegetables in a pan.

So Tim, (and anyone else who’s been hankering for some cajun soul food) this is for you.  Get a hold of some crawfish tails and make up a batch of this étouffée — let me know how you like it.  Heck, take a picture and post it on Instagram so we can all see it!

 

crawfish in a strainer Easy Crawfish Étouffée in a pan.

Make sure to serve it over some cooked rice and have your favorite hot sauce at the ready to spice it up to your personal threshold of incendiary delight!

 

Easy Crawfish Étouffée on a plateEasy Crawfish Étouffée with hot sauce.Easy Crawfish Étouffée with a fork

 

Easy Crawfish Étouffée
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5 from 1 vote

Easy Crawfish Etouffee

When you're in need of Cajun comfort food, this is just what the doctor ordered.
Course Main Course
Cuisine American
Keyword cajun, crawfish
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2
Calories 278kcal

Ingredients

  • 2 slices bacon diced
  • 1 tablespoon butter
  • 1/2 white onion diced
  • 1 stalk celery diced
  • 1/2 bell pepper I used red, diced
  • 1 jalapeño seeded and diced
  • 1 large clove garlic minced
  • 1 1/2 tablespoons flour
  • 1/4 teaspoon ground bay leaves optional
  • 8 ounces clam juice or chicken stock
  • 1/4 cup water
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon tomato paste
  • 1/2 cup tomato chopped
  • salt and pepper to taste
  • dash cayenne pepper to taste
  • 1/2 pound crawfish tails peeled, you can substitute shrimp if you can't find crawfish

To serve

  • 2 tablespoons parsley chopped
  • 2 green onions diced
  • several dashes hot sauce such as Crystal
  • cooked white or brown rice

Instructions

  • Heat a medium-sized, heavy skillet over medium high heat. Add the bacon and cook until crisp. Transfer bacon to paper towels to drain. Add the butter to the bacon grease in the pan and stir in the onion, celery, bell pepper and jalapeño. Saute until vegetables are softened and slightly translucent. Stir in the garlic and cook until fragrant, about 1 minute.
  • Sprinkle the flour and ground bay leaves over the vegetables and stir until vegetables are coated with the flour, cooking for about 1 minute. Stir in the clam juice or chicken stock (whichever you're using) and water and bring to a low boil, cooking for one minute until sauce has thickened.
  • Stir in the worcestershire sauce, tomato paste and chopped tomato and simmer for about 5 minutes. Season to taste with salt, pepper and cayenne pepper Stir in the crawfish or shrimp and simmer an additional 5-6 minutes until the seafood is just cooked.

To serve

  • Spoon rice onto a plate and top with a generous portion of étouffée. Sprinkle with parsley, chopped green onions and a dash of Crystal Hot Sauce or other favorite hot sauce - and don't forget that crispy bacon -- definitely sprinkle some of that on top!

Notes

Recipe can easily be doubled. This is enough for 2-3 generous servings, but Emily's not a fan of crawfish, so I just made enough for Scott and I.

Nutrition

Calories: 278kcal | Carbohydrates: 27g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 767mg | Potassium: 604mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2330IU | Vitamin C: 69.8mg | Calcium: 51mg | Iron: 1.8mg

More Cajun Favorites:

Cajun Meatballs and Pasta | Garlic + Zest
Cajun Meatballs and Pasta
Mardi Gras Grilled Oysters
Mardi Gras Grilled Oysters
Black n’ Bluesy Popcorn

 

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Entrees// Other// Seafood1 Comment

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Comments

  1. Kathy McDaniel says

    November 17, 2017 at 10:35 PM

    I just think it’s so cool and thoughtful when people take notice and follow you and tell you about it! The job of a blogger can be a lonely one sometimes. I can see why Tim and everyone else would want this recipe. It looks amazing! I love crawfish and Cajun flavors. This dish is a winner!

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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