This is a recipe that is often asked for at the restaurant where I work. They never let us make it, but we get asked by guests a lot. We are a full-service French restaurant. This is a home favorite with my wife and kid. Almost as good as rabbit and pig! It's an etouffee to love: thick, rich, and full of taste. Serve on hot steamed rice with garlic bread and a green salad. Enjoy!

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Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large cast iron skillet over medium heat. Stir in onion, celery root, and bell peppers; cook and stir until the onion has softened and turned translucent, 8 to 10 minutes.

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  • Stir in crawfish, garlic, and bay leaves. Cook, stirring occasionally, for 10 to 12 minutes.

  • Whisk flour into chicken broth and water in a bowl until smooth; pour into crawfish mixture. Season with smoked salt and cayenne pepper.

  • Bring mixture to a boil. Reduce heat to medium; cook and stir until mixture thickens, about 4 minutes. Stir in parsley and green onions; cook 2 minutes more.

Cook's Notes:

You may use fresh or frozen crawfish tails, as long as they're at room temperature. If you can't find smoked fleur de sel, substitute kosher salt.

Cooking Method #2:

My French way is to use a saucepan with a tight fitting lid to etouffee (French for smother) the crawfish. There are also a few added ingredients. Season crawfish tails with smoked fleur de sel and crushed black and white pepper, then set aside. Melt unsalted butter; add onion and chopped celery root and cook over medium heat until very tender. Stir in flour; blend well with a whisk, and cook, stirring constantly, until there is no floury taste, about 2 minutes. Slowly stir in water and chicken stock, 2 tablespoons crawfish fat, 2 teaspoons lemon juice, 1 heaping tablespoon of tomato paste, and garlic. Cook slowly, about 20 minutes, adding a little more water if needed.

When sauce is done, add crawfish tails; cover with lid. Cook 8 to 10 minutes. Season again to taste. In a different pan, sauté the green onion or leeks, peppers and parsley; cook 2 to 5 minutes or until tender. Add sauteed ingredients to the crawfish mixture, cover with a lid, and cook for 5 minutes more to meld flavors.

Nutrition Facts

352 calories; protein 18.4g 37% DV; carbohydrates 15.6g 5% DV; fat 24.5g 38% DV; cholesterol 182.8mg 61% DV; sodium 724.8mg 29% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/25/2015
I went with cooking option #2 added shrimp along with my crawfish tails a few drops of liquid smoke with the seafood in lieu of smoked salt and a dollop of coconut oil instead of the crawfish fat. Hit it with a shot of pepper sauce and a dash of "Slap Yo Mama" and you have a great rather easy dish that tastes wonderful! It's even better then next day spooned over an omelette. Read More
(2)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2014
Excellent! I had to use what I had on hand which included regular butter celery red bell pepper (we don't like the green) and regular salt. All other ingredients were the same. Served over blackened redfish. It was delicious! Read More
(2)
Rating: 5 stars
12/25/2015
I went with cooking option #2 added shrimp along with my crawfish tails a few drops of liquid smoke with the seafood in lieu of smoked salt and a dollop of coconut oil instead of the crawfish fat. Hit it with a shot of pepper sauce and a dash of "Slap Yo Mama" and you have a great rather easy dish that tastes wonderful! It's even better then next day spooned over an omelette. Read More
(2)
Rating: 5 stars
05/20/2014
A very tasty dish. Rich and thick well worth the effort. Read More
(2)
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Rating: 5 stars
07/13/2014
Very good! A keeper! Read More
(1)
Rating: 4 stars
12/28/2019
Fabulous flavor little work. Just my kind of recipe! Read More
Rating: 5 stars
04/25/2020
Truly a good recipe. I use celery stalk when I can not find the roots. However, the roots do make it a bit "creamier" and smoother. Read More
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