1/2 Crawfish & 1/2 Étouffée Recipe
Recipe information
Make 1/2 Crawfish & 1/2 Étouffée in just 1h . Fried crawfish & crawfish étouffée. Served over rice.
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Ingredients
Fried Crawfish
Crawfish Étouffée
Fried Crawfish
1. Prepare the Crawfish
In a bowl, combine the crawfish tails with salt, black pepper, and cayenne pepper. Let it marinate for about 15 minutes.
2. Prepare the Breading
In a separate bowl, whisk together eggs and milk. In another bowl, mix the flour and cornmeal.
3. Breading the Crawfish
Dip each crawfish tail into the egg mixture, then coat with the flour and cornmeal mixture. Make sure they are well-coated.
4. Fry the Crawfish
In a large pot, heat the vegetable oil over medium-high heat. Once hot, add the breaded crawfish tails in batches. Fry until golden and crispy, about 3-4 minutes. Drain on paper towels.
Crawfish Étouffée
5. Sauté the Vegetables
In a large skillet, melt the butter over medium heat. Add the chopped onion, green bell pepper, and celery. Cook until softened, about 5-7 minutes.
6. Add Garlic
Stir in minced garlic and cook for an additional minute until fragrant.
7. Make the Roux
Sprinkle the flour over the vegetable mixture and stir well. Cook for 2-3 minutes, stirring constantly, until the flour is lightly browned.
8. Add Liquid and Seasonings
Gradually stir in the chicken broth. Add the Cajun seasoning, salt, and black pepper. Bring the mixture to a simmer.
9. Add Crawfish
Once simmering, add the crawfish tails and cook for another 5-10 minutes until heated through.
10. Serve
Serve the crawfish étouffée over a bed of cooked rice and top with fried crawfish. Garnish with chopped green onions.
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