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Crawfish Etouffee | My Family Table
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crawfish etoufee
Crawfish Etouffee
Print Recipe
Mom and Dad had this in New Orleans at a place called Ralph & Kacoo's. Bough the apron with the recipe on it and it is what I use when I make it.
Servings
6 People
Servings
6 People
crawfish etoufee
Crawfish Etouffee
Print Recipe
Mom and Dad had this in New Orleans at a place called Ralph & Kacoo's. Bough the apron with the recipe on it and it is what I use when I make it.
Servings
6 People
Servings
6 People
Ingredients
Servings: People
Instructions
  1. Make a roux by stirring the oil and flour over slow to medium heat. When the roux has a peanut butter color, add the onions, celery, garlic, and green peppers. Saute the veggies for five minutes. In another skillet melt butter and add tomato paste. Saute paste in butter until smooth and thick, about 15 minutes, and then mix with roux. Pour in broth, water with melted bouilion cubes and the rest of the seasonings. Cook for 30 minutes. Add crawfish tails 5 minutes before serving. Serve over rice.
Recipe Notes
  • Feel free to substitute shrimp for the crawfish.
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