Paul Prudhomme Crawfish Etouffee Recipe (NOLA Archives)

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

2 Tbsp Creole Seasoning **Please Note! This recipe is based on my homemade Creole Seasoning! If you use Tony C’s or any others it will turn out much too Salty!!!!)

4 Tbsp Unsalted Butter

1 ½ Cup Onion, Finely Chopped

¼ Cup Celery, Finely Chopped

½ Cup Bell Pepper, Finely Chopped

2 lbs Crawfish Tail meat

¼ Cup Flour

1 ½ to 2 Cups Crawfish Stock

¼ Cup Minced Garlic

2 Tbsp Fresh Thyme Leaves, chopped

2 tsp Worcestershire Sauce

1 tsp Hot Sauce (I like Crystal or Louisiana Gold)

½ Cup Green Onions, thinly sliced

2 Tbsp Italian Parsley, minced

3 Tbsp Unsalted Butter

Diamond Crystal Kosher Salt & Freshly Ground Black Pepper to taste

1 Tbsp fresh Lemon Juice

1 Recipe Creole Boiled Rice

Directions at nolacuisine.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer