Ingredients for Emeril Lagasse's Crawfish Etouffee
- 4 tablespoons (1/2 stick) butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- Bell Pepper
- Crawfish Tail
- 2 bay leaves
- 1/4 cup all-purpose flour
- 1 cup water
- Salt to taste
- Cayenne pepper to taste (start with 1/2 teaspoon)
- 1/4 cup chopped fresh parsley
- 2 green onions, thinly sliced
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How to Make Emeril Lagasse's Crawfish Etouffee
- Melt 4 tablespoons (1/2 stick) of butter in a large skillet over medium-high heat.
- Add 1 medium onion, chopped; 2 celery stalks, chopped; and 1 green bell pepper, chopped. Sauté until soft and golden, about 10-12 minutes.
- Add 2 pounds crawfish tails (or 2 pounds lobster meat, cooked and chopped) and 2 bay leaves.
- Reduce heat to medium.
- Cook, stirring occasionally, until the crawfish/lobster releases some liquid, about 10-12 minutes.
- In a small bowl, whisk together 1/4 cup all-purpose flour with 1 cup water until smooth.
- Pour the flour mixture into the crawfish/lobster mixture. Season generously with salt and cayenne pepper to taste (start with 1/2 teaspoon cayenne and adjust).
- Stir until the sauce thickens, about 4 minutes.
- Stir in 1/4 cup chopped fresh parsley and 2 green onions, thinly sliced. Cook for an additional 2 minutes.
- Remove bay leaves. Serve immediately over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
17g
Fat
74g
Carbs
3g
