EECC Kitchen: Crawfish Etouffee

What do you do with leftover tails from a crawfish boil??? Well you make Crawfish Etouffee of course!

This is our family’s version, we hope you enjoy!

EECC Kitchen: Crawfish Etouffee

Cuisine: Cajun

Author: Jason – EECC Travels

Prep time: 40 mins

Cook time: 40 mins

Total time: 1 hour 20 mins

Serves: 8-10

Take those yummy leftover tails from your crawfish boil and make etouffee!

Ingredients

1 pound peeled & cleaned crawfish tails
2 yellow onions
1 green bellpepper
8 stalks celery
6 stalks green onion
2-3 cups chicken stock
1 tbsp minced garlic
1 stick butter
1/2 cup flour
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
2 tsp Tony’s Cajun seasoning
1/2 tsp cayenne pepper
2 bay leaves
1-2 tsp Savoie’s Browning Seasoning or Kitchen Bouquet
Cooked rice

Instructions

Dice onions, bellpepper, celery and green onion, put to the side.
Sautee minced garlic in melted butter in medium to large stock pot until toasted.
Add flour and wisk/stir for about 5 minutes until light brown.
Add diced onion, bellpepper and celery along with the chicken stock.
Add seasonings.
Stir and simmer until all vegetables are soft.
To darken the roux, add Savoie’s Browning or Kitchen Bouquet.
Let simmer for 10-20 minutes. Don’t rush it.
Lastly add the crawfish (the tails are already cooked so they only need to go in long enough to warm them up) and green onions.
Serve with a scoop of rice and garnish with green onions.
Enjoy!

This is a favorite dish for our family although we only make it one to two times a year. Well, crawfish isn’t always in season… it’s best to make it when they are fresh! And crawfish are very expensive! So it is a nice treat when we make this and every drop gets eaten!!!