Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories316.1 kcal (16%)
Total Fat18.4 g (26%)
Carbs12 g (5%)
Sugars1.6 g (2%)
Protein24.2 g (48%)
Sodium829.9 mg (41%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
![2 pounds of Louisiana Crawfish Tails, thawed if frozen](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764792/graph/fooddb/250b9598106bedbacf4595c0fbbb9f0b.jpg)
2 poundsCrawfish Tails
Louisiana, thawed if frozen
![1/4 cup vegetable oil](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764584/graph/fooddb/91b36e29fdd043e54c45325ce68d3704.jpg)
¼ cupvegetable oil
![1/4 cup unsalted butter](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764614/graph/fooddb/dc62ec09ec93bf4710f1c4fbba9020cf.jpg)
¼ cupunsalted butter
![1 medium yellow onion, diced](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764675/graph/fooddb/0be3604e4c690ffccf45a20789ba4b8c.jpg)
1yellow onion
medium, diced
![1/2 medium green bell pepper, seeded and minced](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1559551735/custom_upload/48847408ab2ad3ceb23da4c8697b41d1.jpg)
0.5green bell pepper
medium, seeded and minced
![2 ribs celery, minced](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764477/graph/fooddb/f28d4ea25b981c80a67883a24f6f3183.jpg)
2ribs celery
minced
![2 cloves garlic, minced](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764463/graph/fooddb/fb90ea8fbd3e81005fc22ada2c8ddd1f.jpg)
2cloves garlic
minced
![1/2 cup all purpose flour](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550763188/graph/fooddb/f9fbc23db97a0b2cbd8e99dff7f851f1.jpg)
½ cupall purpose flour
![4 cups crawfish stock or low sodium chicken broth](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1554129899/custom_upload/9ee002d0a886489f93ce2018eb3580d4.jpg)
4 cupscrawfish stock
or low sodium chicken broth
![1 1/2 teaspoon salt](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550765002/graph/fooddb/eb238db694872ac4ebb19f67029d0f81.jpg)
1 ½ teaspoonsalt
![1/2 to 3/4 teaspoon ground cayenne pepper](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764733/graph/fooddb/48609e4fc3e8f260576e55adfc12e0a7.jpg)
½ teaspoonground cayenne pepper
![1/4 teaspoon freshly ground black pepper](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764831/graph/fooddb/39f1b878713bff480cfa4b95237008d2.jpg)
¼ teaspoonfreshly ground black pepper
![1/2 cup green onions, chopped](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1584100919/custom_upload/b3d4520f334be58343d5bec54e6c6bbd.jpg)
½ cupgreen onions
chopped
![Fresh Parsley, chopped](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764930/graph/fooddb/a25b96a41e072d31fb758e3fe9558b71.jpg)
fresh parsley
chopped
Instructions
Step 1
Serves 8
Step 2
To Serve
Step 3
Preparation
Step 4
If you are using fresh crawfish, separate the heads from the bodies and remove the meat from the tail and reserve. Make a crawfish stock by boiling the heads, claws, and shells from the tails in 5 cups of water for 20 minutes or longer.
Step 5
Strain the liquid and reserve.
Step 6
Heat the vegetable oil and butter in a large, heavy pot (I use cast- iron) over medium heat.
Step 7
Add the onion, bell pepper and celery to the oil and cook, stirring constantly for 5 minutes, or until the onion is translucent.
Step 8
Add the garlic to the pot. Stir in the flour until smooth. Continue cooking over medium heat, stirring constantly for 20 minutes, or until the roux is light brown, the color of peanut butter.
Step 9
Gradually stir in the reserved crawfish stock or chicken broth 1/4 cup at a time, making sure the first 1/4 cup is thoroughly combined before pouring the next 1/4 cup. Adding all of the liquid at once will cause the roux to form lumps, and it will not thicken properly.
Step 10
Stir in the salt, cayenne pepper, and black pepper.
Step 11
Bring the mixture to a boil over medium high heat, stirring constantly. Reduce the heat to low and simmer the mixture, uncovered, for 20 minutes, or until the sauce has thickened.
Step 12
Stir in the green onion and crawfish tails, and simmer for another 5 minutes.
Step 13
To serve, ladle a generous portion of the etouffee around 1 cup cooked white rice. Garnish with freshly chopped parsley.
Step 14
Note
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Notes
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