| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 bunch celery, medium diced
- 1/4 pound unsalted butter
- 1/2 large onion, medium diced
- 2 bell peppers, medium diced
- 2 tablespoons Creole seasoning (recommended: Tony Chachere)
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 1 tablespoon minced garlic
- 1/2 cup all-purpose flour
- 4 cups crawfish stock
- 1 cup heavy cream
- 2 pounds freshly picked, steamed crawfish tail meat
- Steamed rice and/or French bread, for serving
- 1 tablespoon freshly chopped parsley leaves
Instructions
- Saute the celery in butter on low to medium heat until the celery becomes tender. Add the onion, bell pepper, spices, and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all of the stock and the cream are added. Finish by adding the crawfish tail meat. Simmer on low heat for approximately 15 minutes.
- Serve over rice and/or French bread and garnish with parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 479 |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 31 g |
| Cholesterol | 146 mg |
| Sodium | 293 mg |
Reviews
I have made this recipe many times! Will not make crawfish etouffee any other way ! The best! Thanks Darwell
I have not actually made this myself, YET! I will most definitely be adding it to my recipes and making it very soon! I have been to Darwell’s in Long Beach, MS & let me tell youuuu!! This etouffee is hands down the best I have ever had in my life! The restaurant is adorable and cozy & the food is amazing! Awesome atmosphere and great people! If you are ever on the MS gulf coast, you should definitely try to make it to Darwell’s!!
I have not made this yet, but I’d like to . What exactly is a “BUNCH” of celery?
Make it regularly. Crowd pleaser. Can’t go wrong with this perfectly balanced etouffee
This dish can be made in so many ways, I’ve never tried it with HEAVY CREAM, this gonna be my next try, b/c I hate using more flour or cornstarch to thicken my sauce, even though it doesn’t take away my taste.
This is HANDS DOWN the BEST Etoufee in the World
This is the best crawfish etoufee! I miss going to Darwell’s in Long Beach. It was a sad day when the closed!!
Super YUMMY, only used half the cream.
This was so delicious! My family and I thoroughly enjoyed this a month ago and I’m making it again tonight. The first time I served it over a bed of cheesy grits with a piece of fried catfish on top. Tonight we will have rice and add shrimp.
Delicious!