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Cajun & Creole Members recipe

Crawfish Etouffee

Few Louisiana dishes are as reliable as Crawfish Etouffee: crawfish in a rich, buttery roux-based sauce over rice. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 15 min Cook: 45 min Total: 60 min
60Minutes
6Servings
4.5Rating
MediumLevel
Crawfish Etouffee

Why you'll love this recipe

  • The components can be made ahead and reheated without losing quality.
  • Scales up easily for a crowd -- just multiply the ingredients.
  • Leftovers hold up well for lunch the next day.

Ingredients

Makes 6 servings

  • 1 lb crawfish tails
  • 1/2 cup butter
  • plus 9 more ingredients

Method

  1. Step 1

    Make a blond roux: melt the butter in a pot, whisk in the flour, and cook over medium, stirring constantly, 8 to 10 minutes until it turns the color of peanut butter.

The rest of this recipe is for members.

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