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Crawfish Etouffee

1 green or red pepper (Red is really best)

1 small bunch of green onions

3 large stalks of celery

 1 1/2 c butter

4 tblsp  white flour

green hot sauce


14.5 oz chicken broth

1 package shrimp or crawfish (or both- why not, you're not allergic!!)

In a large pot, saute the chopped pepper, onion and celery in 1/4 cup of the
butter until they are looking mostly cooked (5-7 minutes, medium heat). Then
push the sauteed veggies to the periphery of the pan, place the rest of the
butter in the center of the pan, let the butter mostly melt, then slowly add
in the 4 tblspoons of flour one by one mixing it into the butter, and then
kind of spread that around the center of the pan letting it start to brown,
but not too much- it will burn quickly if you don't watch it.  Give it a
little sea salt or regular salt and pepper at that point.  Then slowly stir
that pastey mixture (the roux) into the vegetables.  Now pour the chicken
broth into the pot, hit that mixture with some green hot sauce (by taste, I
would think a couple shakes would be good)  Bring that to a simmer and then
add the shrimp or crawfish, simmer, check for salt and pepper levels.  Serve
over rice.