Darwell's crawfish etouffee

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves6
  • DifficultyMedium
1 bunch celery, medium diced
115g unsalted butter
1/2 large onion, medium diced
2 red bell peppers, medium diced
2 tbsp Creole seasoning
1 tbsp seafood seasoning
10g minced garlic
70g plain flour
950ml crawfish stock
240ml double cream
900g freshly picked, steamed crawfish tail meat
Steamed rice and/or French bread, for serving
5g freshly chopped parsley leaves, for garnish
1) Saute the celery in butter on a low to medium heat until the celery becomes tender. Add the onion, 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.

2) Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and double 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 mins.

3) Serve over rice and/or with sticks of French bread and garnish with the parsley.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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