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  • 8servings
  • 65minutes
  • 269calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, P
MineralsNatrium, Fluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup all-purpose flour

  2. 1/2 cup canola oil

  3. 1 large green pepper, chopped

  4. 1 large onion, chopped

  5. 1 cup chopped celery

  6. 1 can (15 ounces) tomato sauce

  7. 1 cup water

  8. 1 tablespoon Worcestershire sauce

  9. 1 teaspoon garlic powder

  10. 1 teaspoon paprika

  11. 1 teaspoon lemon juice

  12. 3/4 teaspoon Creole seasoning

  13. 2 pounds frozen cooked crawfish tails, thawed

  14. Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Flavorful Crawfish Etouffee Recipe photo by Taste of Home In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown.

  2. Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, water, Worcestershire sauce, garlic powder, paprika, lemon juice and Creole seasoning. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.

  3. Stir in crawfish and heat through. Serve with rice. Yield: 8 servings.

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