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emeril lagasse crawfish etouffee hdr

Emeril Lagasse's Crawfish Etouffee Recipe

Emeril Lagasse's crawfish etouffee is your ticket to experiencing genuine Cajun flavors in your own kitchen.Grab your apron, because with a bit of butter, onions, celery, and bell peppers, you're about to create something delicious. One of my favorite things about this recipe is how it showcases the unique taste of crawfish tails seamlessly alongside the classic roux-based sauce. A helpful trick is to make sure you simmer everything nice and slow; it allows the ingredients to blend beautifully.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Servings: 1

Ingredients

  • 1 lb. Crawfish Tails
  • 1/2 cup Butter
  • 1/4 cup Flour
  • 1 cup Onion chopped
  • 1/2 cup Bell Pepper chopped
  • 1/2 cup Celery chopped
  • 2 cloves Garlic minced
  • 2 Bay Leaves
  • 2 cups Seafood Stock
  • 2 tbsp Lemon Juice
  • 1/4 cup Green Onions sliced
  • 1/4 cup Parsley chopped
  • Salt and Pepper to taste

Instructions

  • Melt butter in a large pot over medium heat.
  • Add flour and stir constantly to create a light brown roux.
  • This should take about 10-15 minutes.
  • Add onions, bell pepper, celery, and garlic to the pot.
  • Cook for about 5 minutes until the vegetables are soft.
  • Stir in the seafood stock and bay leaves.
  • Bring the mixture to a simmer and cook uncovered for 30 minutes, stirring occasionally.
  • Add crawfish tails, lemon juice, green onions, and parsley.
  • Continue cooking for 15 to 20 minutes, letting the flavors infuse.
  • Taste the mixture and adjust the seasoning with salt and pepper as needed.
  • Serve over hot rice.