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How to Make Homemade Crawfish Etouffee-My Way

Updated on December 28, 2012
This is a fresh, hot pot of homemade crawfish etouffee that I prepared to take to my mother-in-law's house for our weekly Tuesday night family dinner.
This is a fresh, hot pot of homemade crawfish etouffee that I prepared to take to my mother-in-law's house for our weekly Tuesday night family dinner. | Source

I Love Crawfish Etouffee!!!!!

Where do I start? This dish is cajun magic in a bowl! This is Bubba Jasper again and I am sharing with you one of my personal favorite recipes. I love this stuff and love making it too! As I've mentioned in other hubs my extended family gets together every Tuesday night at my mother-in-law's house for a big dinner. Everyone brings something to eat or drink. For instance, last night we had chicken nachos (made by my brother-in-law Rudie), my crawfish etouffee and a peach cobbler I made as well. Hell of a combination but somehow it worked!

It just so happens that my brother-in-law Rudie had boiled some crawfish the Saturday evening prior to our Tuesday night dinner. We ate those boiled crawfish, potatoes, corn and sausages to our heart's content but had many leftovers. So as is tradition in our extended family (especially when we have leftover boiled crawfish) my wife and sister-in-law peeled out the tails and put them in a gallon sized freezer bag. I was elected again to make my crawfish etouffe for Tuesday night (I always get elected for this and lasagna). I might mention that I love cooking this and other meals for our Tuesday night dinners!

My wife and I brought those crawfish home Saturday night and froze them. Tuesday morning I removed them from the freezer and went shopping. I had to get the produce needed to make this great tasting smothered cajun dish. I cannot stress to you enough the excellent taste of this marriage of chopped onions, celery, bell pepper, green onions, garlic, parsley and of course, crawfish! This stuff will cure anything (not really but it is delicious)! It will make you smile and that I'll guarantee!

Everyone enjoyed the crawfish etouffee and Rudie's chicken nachos! We all had a great time visiting and eating with each other! As I've said in the past, everyone should get together with family and friends as often as possible to share food, laughter and good times! Life is too short to let time go by and what better way to spend time than with great food, family and friends! Do it soon, it will make you younger!

I hope you try this recipe out with your family and friends soon! You'll be glad you did!

I have included the recipe below.


Same fresh, hot pot of homemade crawfish etouffee but I just had to show its beauty at a different angle!  This stuff is delicious!
Same fresh, hot pot of homemade crawfish etouffee but I just had to show its beauty at a different angle! This stuff is delicious! | Source

Homemade Crawfish Etouffee

Well here we go! This stuff is delicious!

  • 1 cup flour
  • 1 cup cooking oil
  • 6 cups yellow onion, diced
  • 2 cups celery, diced
  • 1 cup green bell pepper, diced
  • 1 cup green onions, sliced
  • 1/2 cup parsley, chopped
  • 10 cloves garlic, chopped fine
  • 1 can diced tomatoes with green chilies (you know the stuff)
  • 1 tbls cajun seasoning (the kind that has the salt in it)
  • 3 bay leaves
  • 42 ozs. chicken broth
  • 2 to 3 lbs cooked, peeled crawfish tails with the fat
  • Hot fresh white rice

Make a roux in a very large pot with the oil and flour by cooking and stirring over medium heat until a dark brown, reddish color is achieved. Add in the yellow onions, celery and the green bell pepper. Cook and stir for about 10 minutes or so. Add in the green onions, parsley and garlic. Stir to mix. Pour in the chicken broth and mix well. Add in the diced tomatoes with green chilies, bay leaves and the cajun seasoning. Stir to mix all together. Cover pot and turn down to medium low heat. Check after 10 to 15 minutes. Can add water or more chicken broth to bring to the consistency you like. Cook another 10 minutes then add in the crawfish tails. Heat them through (about 7 to 10 minutes). Turn off heat and leave covered on stove for 30 minutes to allow flavors to meld together. Taste for seasoning. Remove bay leaves and serve.

I serve this in large bowls over white rice with saltine crackers and hot sauce (I like Tabasco) on the side for splashing on top as desired. A fresh green lettuce and tomato salad is also an excellent accompaniment! Iced tea with lemon or an ice cold beer is a great beverage to wash this stuff down! Also great with toasted garlic bread in place of saltine crackers.

I hope you enjoy this dish! We sure do!

Remember to just have a good time while cooking and sharing meals with your family and friends and it will all come out great!

Food is good! Long live the farmer! Long live the chef! Long live the stove!

Thanks,

Bubba



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    • Bubba Jasper profile imageAUTHOR

      Bubba Jasper 

      4 years ago from The Lone Star State

      Merry Chris Bishop-Dispose of the remains. Do not use them at all in the etouffee.

    • Bubba Jasper profile imageAUTHOR

      Bubba Jasper 

      4 years ago from The Lone Star State

      Just add them into your cooked dish if they're already cooked and it'll be fine. I also used already boiled crawfish and we all peeled the tails out for the etouffee. Hope this helps.

    • profile image

      Merry Chris Bishop 

      4 years ago

      If I am using crawfish already boiled (from a get together) do I (after getting the meat) Boil the remains for better flavor???

    • Bubba Jasper profile imageAUTHOR

      Bubba Jasper 

      5 years ago from The Lone Star State

      Thank you for the compliments. Glad you liked the recipe.

    • profile image

      DirtyD 

      5 years ago

      Oh jeez. I been in NOLA for over a year, and this was my first stab at New Orleans style cooking from scratch. Making the ruox was a blast. The results were amazing. This came out perfect. Thanks for posting the recipe, and for making me look like a bada$$. :D

    • profile image

      jaelan gray 

      5 years ago

      i love it

    • kittythedreamer profile image

      Nicole Canfield 

      6 years ago from Summerland

      Stop it! You're making my mouth water way too much. I've never had etouffe but have always wanted to try it and yours looks OUTSTANDING. Thanks for sharing your recipe. :) Voted up and useful.

    • Bubba Jasper profile imageAUTHOR

      Bubba Jasper 

      6 years ago from The Lone Star State

      Yes you can substitute or boil a chicken or piece of chicken with some chopped carrots, celery and onion to make your own or additional broth. If you happen to have the water in which the crawfish were boiled some of that could be used as well! I am glad you are making this dish offshore. Are you feeding a work crew on a rig or something? You will be a hero when you serve this dish! It is so good. Make sure you have some Tabasco and some crackers to serve with it! Let me know how it turns out! Thanks!!!!

    • profile image

      Roger winn 

      6 years ago

      I am offshore an only have 25 oz of chicken broth. Do I downsize portion or can I substitute.

    • Bubba Jasper profile imageAUTHOR

      Bubba Jasper 

      6 years ago from The Lone Star State

      It is delicious and you should make yourself a pot of it soon! Thanks!

    • profile image

      Abujafood 

      6 years ago from Abuja, Nigeria

      It sounds and looks delicious, I should try some.

    • Bubba Jasper profile imageAUTHOR

      Bubba Jasper 

      6 years ago from The Lone Star State

      Yes this can easily be made with shrimp and it is delicious! Just substitute them for the crawfish. Peel and add them into the pot raw and they will cook and flavor the etoufee! Thanks for your comment!!!!

    • rjsadowski profile image

      rjsadowski 

      6 years ago

      A great recipe but it is difficult to get crawfish here in Wisconsin. Can you substitute small shrimp?

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