| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 30 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
Ingredients
- 6 cloves garlic, minced
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 1/2 cups fish or shrimp stock
- 1 cup peeled, seeded and diced tomatoes
- 1 1/2 teaspoons salt
- 1/2 teaspoon crushed red pepper
- Hot pepper sauce
- 2 teaspoons Worcestershire sauce
- 2 pounds crawfish tails, with the fat
- 1/2 lemon, juiced
- 1 cup chopped green onions
- 1/4 cup chopped parsley
- Cooked white rice, for serving
- 6 tablespoons butter
- 4 tablespoons flour
- 2 cups chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
Instructions
- In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
- Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
- Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
- Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary. Serve over hot rice.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 250 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 153 mg |
| Sodium | 676 mg |
Reviews
Not sure if you’re supposed to use raw crawfish tails or cooked, but guessing cooked. Made this with leftover crawfish from a boil and it’s as delicious as I remember from the last time I made it. So rich and creamy and you can still taste the crawfish even with all the other ingredients. I used chicken broth and canned tomatoes which was a mistake considering the time and resources needed for this recipe, but the results are still fantastic.
I loved this recipe! I found it to be very easy. I only had 1 # of crawfish and it was definitely enough and worked out perfect over some white rice. Highly recommend!!
A great recipe. Have made this several times for large groups. Use fresh bay leaves for a better flavor.
Tastes great!
Proving once again that everything Emeril knows about Cajun food was taught to him by someone who knows absolutely nothing about Cajun food.
I looked and looked for a recipe that wasn’t too complicated and by all means this was it I can’t wait to make this over and over I did make some minor adjustments just my flair I added low sodium chicken broth because that’s what I had on hand I didn’t add any salt I added some creole seasoning as well and smoked andouille sausage everything else I kept the same the spice is great the flavor is wonderful with rice and cornbread m m m m. Looking for my next culinary adventure my family ate this up I couldn’t ask for a better recipe
Don’t know what went wrong, I went by directions and thought it was way to salty, love crawfish etouffee, Had to throw this out
Love love this recipe! Easy to substitute w other ingredients…but no matter what u gotta have your Roux and you gotta have your trilogy ( o, gbp and c ) best one I have ever made!
Delicious!! I substituted chicken stock for shrimp stock and chives for green onion, both because I didn’t want to go to the store. Used less salt, more red pepper, more tomatoes. Added crushed black pepper. It was wonderful.
I haven’t found one of Emeril’s recipes that I didn’t like. I substituted the crawfish for shrimp and the shrimp stock with chicken stock and tasted amazing. Reason being shrimp or fish stock wasn’t a common item at my markets