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Crawfish Entoufee

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2 tablespoons Creole Seasoning

4 tablespoons unsalted butter (use unsalted butter because Creole Seasoning can be a bit salty)


1 1/2 cups onion, finely chopped

1/2 cup green bell pepper, finely chopped

1/2 cup celery, chopped

2 pounds crawfish tail meat (you can also use shrimp if you can’t find crawfish)

1/4 cup flour

1 1/2 to 2 cups chicken broth

1 1/2 tablespoons minced garlic

2 tablespoons thyme

2 teaspoons Worcestershire

1 teaspoon hot sauce

1/2 cup green onions, thinly sliced

2 tablespoons parsley (use fresh if possible and mince finely)

3 tablespoons unsalted butter

Kosher salt and black pepper to taste

1 tablespoon lemon juice

3 cups cooked white rice

Melt 4 tablespoons butter in a large skillet. Add the onions, bell pepper, celery, and 1 tablespoon of the Creole seasoning; saute until vegetables are translucent. Add the crawfish tail meat, the remaining Creole seasoning and saute for about 5 minutes. Add the flour, stirring constantly for about 3-5 minutes.

Add a small amount of the chicken broth and stir well to form a paste. Add the remaining broth gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more broth. But don’t add too much because what you are trying for is a mixture that is the consistency of gravy — not too thick, not too thin. Add the garlic, thyme, Worcestershire and hot sauce. Stir well and taste. Add a little salt and pepper. Don’t overdo the salt and pepper at this point because more will be added later. Once the seasonings are added, simmer for 20-30 minutes.

Add the green onions and parsley; simmer for an additional 5 to 10 minutes. Stir in the remaining 3 tablespoons of butter and lemon juice. Add additional salt and pepper to taste. Serve over rice.