A handmade roux is the foundation of this mouthwatering crawfish étouffée. It’s a fantastic entrée to wow guests or even your spouse! Toss in some crusty bread and rice.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- ½ yellow onion, sliced
- 4 cloves garlic, minced
- ½ cup vegetable broth
- 1 ear corn, kernels cut from cob
- 2 cups sliced yellow squash
- 2 cups sliced zucchini
- 1 tablespoon chopped fresh parsley
- 2 tablespoons butter
- salt and pepper to taste
Instructions
- Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
- Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.
Nutrition Facts
| Calories | 111 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 74 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
It was good! It soon turned into refridgerator saute.I added 4-5 more ingredients that I needed to cook up. There were so many fresh flavors going on, I just loved it. Now I have 4 servings of leftovers to try and eat. I don’t think it will freeze well. Oh, I also made jasmin rice too. Not that it needed it but it was good.
Delish! What a perfect summer veggie side. I loved the veggie combination, flavor, and consistency. It was pretty easy to prep, too. Thank you for this winner!
We enjoyed this simple skillet dish. Perfect for a hot evening. Salt and pepper was enough seasoning, but you could use whatever else you want.
Excellent! I added some rotisserie chicken and it was a wonderful meal for 2 of us. Added some garlic seasoning and skipped the butter.
This was delicious! The only other way I’ve ever made it was fried and never cared for it..thanks Allrecipes!
Made it w the following adjustments: doubled the corn, used diced red onion, one small yellow and one small green squash, halved and sliced 1/4”) all butter, no oil, chicken broth and white wine, a roasted jalapeno I had, a handful of quartered cherry tomatoes and fresh basil and dill instead of parsley. I changed up the order a bit: sauteed onion on low heat 10 minutes, turned to med-hi, added more butter and added squash and s&p, spreading out and browning on one side before turning. Added garlic, sauteed one minute, added corn, jalapeno, and healthy splash of both chicken broth and the white wine I was sipping, checked seasoning and partially covered and gently simmered 10 minutes then turned off heat. When ready to serve I turned heat to low, added tomatoes and fresh herbs, a squeeze of lime and checked seasoning. I served this w a bit of brown jasmine rice and a grilled steak Delish, will definitely make again!
Easy, attractive, tasty. Followed recipe & will definitely make again. The butter at the end was a perfect finish
I have to preface this with the fact that I substituted carrots for corn and chicken broth. Very tasty. Easy to prepare and probably can be pureed for a soup.
I made it with two zucchini and one ear of corn as that is all I had. Added one chicken sausage, jarred garlic, onion, fresh basil and oregano and about four big tablespoons of spaghetti sauce. Mixed it with rice and it was enough for two with enough left for lunch tomorrow. We loved it. I never would have thought of mixing fresh corn and squash together and since I didn’t have vegetable broth, spaghetti sauce seemed a good idea. Fresh tomato would be my choice next time.
My family has eaten a variation of this for years. I myself make it several times a month. Instead of parsley I use cilantro, add some minced red or green jalapenos & top it with mexican cojita cheese. I usually grill the corn, it adds an extra depth of flavor. Skip the broth, the squash release enough natural liquid.
it was okay. I followed it to the letter and it was a bit soupy but tasty
This is a GREAT recipe! I made it just as written, except I mistakenly used cilantro at the end instead of parsley. It was wonderful. I’ve made this 4 times, a big hit. Once, I threw in some shrimp at the end – awesome!
07/17/2017 I was doubtful at first because I really don’t like zucchini or squash, but I was given a batch of each and needed a way to prepare them. This was delicious! Especially with the fresh home-grown tomatoes that came with the gift!
I made this for a large family dinner as a colorful side dish. I didn’t expect much. Boy, was I wrong! It was very tasty and simple to make. I did adjust the cooking time of the squash, because I like it a little firm. I used basil and chicken stock instead of parsley and vegetable stock, because those are what I had. Very nice summer dish!
7-9-2016 ~I love zucchini and can eat it six ways from Sunday, but this one not so much. The vegetable broth wasn’t necessary – in fact, this needs no liquid at all, as there is plenty in the squash itself. I found I had to spoon out a lot of the liquid I reluctantly added in order to follow the recipe. This really didn’t need to be covered either. Everything turned out more “stewed” then, which I didn’t find pleasant. Finally, I didn’t think the fresh parsley belonged here and after trying it my suspicion was confirmed. This would have been much better sauteed, allowing the squash to release it’s own juices, and omitting the parsley.
I tried another reviewer’s recommendation to cut down on the broth, but that was a terrible idea! The veggies ended up sticking and burning! (Didn’t want to knock the rating because of that though because I think they would be great when cooked as specified.) I would definitely stick to the full amount or at least keep an eye on it and add more along the way if necessary. I did add some fresh herbs and tomatoes as someone else had suggested. Seems like a great way to use up pretty much any veggies!
Loved this! The next day I added fresh tomatoes and served it cold. I think it was even better!
Made this one evening as a side to a Greek Halibut. It was incredible! I of course added extra garlic. I didn’t have fresh corn and used frozen corn. I also didn’t have vegetable broth and used chicken broth. Those were the only changes I made. It was an awesome side dish for the fish and just was good to eat on it’s own. Will be definitely making this again.
Delicious! I added sweet basil and cooked mine a little longer adding more broth and letting it cook down. I served on top of white rice too.
So much yum! I added some grape tomatoes for color, and little basil, lemon pepper, and red pepper flakes because we like it spicy! Can’t wait to make it again with chicken to add over pasta
Really liked this! I never look for recipes for sides but needed to get out of the steamed veggie rut. I read all of the reviews and did decide to add cherry tomatoes. Very yummy combination of veggies. Thank you!