Crawfish Etouffee and a Simple Side Salad

Servings:
Crawfish Etouffee and a Simple Side Salad 4.77/5 (13 votes)

A dear friend shared this recipe with me years ago after serving it at a family get-together. I watched in amazement as all the kids devoured their food and was shocked to witness mine jump right in! Needless to say, I was desperate for the recipe and was thrilled at her willingness to share!

Crawfish Etouffee

SERVINGS : 6 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 cups basmati rice, or jasmine rice
  • 3 cups water
  • 1 cup butter
  • 1/2 cup onion, minced
  • 1/2 cup mushrooms, minced
  • 1 green bell pepper, chopped
  • 1 cup celery, chopped
  • 1 clove garlic, pressed
  • kosher salt, to taste
  • pepper, to taste
  • 1 tablespoon Old Bay Seasoning
  • 3 tablespoons cornstarch
  • 2 1/2 cups chicken stock
  • 1/2 cup whole milk
  • 1 pound crawfish tails, or small sized shrimp

DIRECTIONS

  1. Place rice and water in a lidded pot. Bring to a boil, reduce to a simmer, cover the pot, and let cook for 20 minutes.
  2. Melt butter In a large pan over medium high heat. Add onion, bell pepper, celery, mushrooms, and garlic. Cook until celery is tender.
  3. Add salt, pepper, Old Bay, and cornstarch. Stir to combine and let cook a minute or two.
  4. Add chicken stock and bring to a boil. Immediately reduce to a simmer and let the mixture thicken for about 5 minutes.
  5. Add crawfish tails (or shelled shrimp) and milk and simmer for 10-15 minutes.
  6. Serve over rice.

Nutritional Information

Serving Size 457g Calories 562 Fat 32 Sat Fat 20 Sodium 936 Carbs 44 Sugars 3 Fiber 3 Protein 23.

Simple Side Salad

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 3 cups baby mixed greens
  • 1 roma tomato, quartered
  • Vinaigrette (makes a double batch)
  • 2 tablespoons red wine vinegar
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • 2 clove garlic, pressed or minced
  • 6 tablespoons olive oil

DIRECTIONS

  1. Combine vinaigrette and drizzle over greens.

Nutritional Information

Serving Size 222g Calories 192 Fat 11 Carbs 25 Fiber 7 Protein 4.5.

NOTES

KID NOTE: They loved this dish!

VEGETARIAN TIP:  Omit the seafood and add mushrooms and chopped yellow squash and zucchini.

GLUTEN FREE MODIFICATIONS:  Use corn starch as a thickener and make your own cream of mushroom soup.

12 Comments

  1. Lynnellen Nelson says:

    This dish was excellent but I was a little nervous when I couldn’t find Old Bay seasoning in any of the local grocery stores. I’m guessing it is more of a Southern thing. We live in Denver. I used the homemade seasoning blend website below and while I have never tasted Old Bay it seemed to do the trick. I only had the whole bay leaves so I put everything in a coffee grinder and I omitted the cardamon as that was the only spice I didn’t have on hand. My husband added a little Tabasco to his to give it more of a kick so if you are worried about this dish being too spicy for kids…don’t be.
    My husband and I were not a big fan of the vinaigrette. I don’t know if it is a typo, but 2 T of Dijon sure seems like a lot. I even halved that amount and still felt like it was too much. It could also use a little honey or something.

    http://busycooks.about.com/od/homemademixes/r/oldbaymix.htm

  2. Lynnellen Nelson says:

    This dish was excellent but I was a little nervous when I couldn’t find Old Bay seasoning in any of the local grocery stores. I’m guessing it is more of a Southern thing. We live in Denver. I used the homemade seasoning blend website below and while I have never tasted Old Bay it seemed to do the trick. I only had the whole bay leaves so I put everything in a coffee grinder and I omitted the cardamon as that was the only spice I didn’t have on hand. My husband added a little Tabasco to his to give it more of a kick so if you are worried about this dish being too spicy for kids…don’t be.
    My husband and I were not a big fan of the vinaigrette. I don’t know if it is a typo, but 2 T of Dijon sure seems like a lot. I even halved that amount and still felt like it was too much. It could also use a little honey or something.

    http://busycooks.about.com/od/homemademixes/r/oldbaymix.htm

  3. Paige Berta says:

    Should the shrimp be cooked when they are added?
    Thanks!

  4. Paige Berta says:

    Should the shrimp be cooked when they are added?
    Thanks!

  5. sstabenow says:

    Add them uncooked and cook until just pink.

  6. Donna or Alan Hoover says:

    This was a hit in my house. Loved everything about it. I will be making this one again!

  7. Kerri Carmouche says:

    Loved this meal. I cut down the butter (still used quite a bit though!) and it was still delicious. Definitely a keeper!

  8. dawnuribe says:

    I only used about 2T butter and it was still great. Is it really supposed to be 1 CUP of butter?

  9. Cmalone79 says:

    Very rich, very delicious. I also cut down on the butter – would love to experiment to reduce more. It was so good though… and so easy! I couldn’t find crawfish, and I didn’t want farm-raised shrimp, so we ended up with these itty bitty pre-cooked shrimp wild caught shrimp. It turned out great!!!

  10. stephchen says:

    This was delicious and my entire family enjoyed it. I used medium-sized, pre-cooked frozen shrimp and less butter (about 6T).

  11. Kindra Scott says:

    Absolutely delicious!

  12. Camila says:

    Made this with shrimp in a non-dairy version and it was spectacular!! Used balsamic vinegar for the dressing because that’s all I had, but it came out great. Also used flour due to a corn allergy, had to use 50% more, but it thickened up nicely. Paired with a pinot grigio. So easy!!!! Thanks, it was a hit.

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