Crawfish Platter Recipe
Fried crawfish & crawfish etouffee
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Ingredients
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Fried Crawfish
Crawfish Étouffée
Method
Fried Crawfish
- 1
Prepare the Crawfish
Rinse the crawfish tails under cold water and drain.
- 2
Set Up Dredging Station
In one bowl, combine flour, cornmeal, Cajun seasoning, salt, and black pepper. In another bowl, pour buttermilk.
- 3
Dredge the Crawfish
Dip crawfish tails in buttermilk, then coat in the flour mixture.
- 4
Fry the Crawfish
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the crawfish in batches until golden brown, about 3-4 minutes. Drain on paper towels.
Crawfish Étouffée
- 5
Make the Roux
In a large skillet, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until it turns a deep brown color.
- 6
Add Vegetables
Add onion, green bell pepper, and celery to the roux. Cook until the vegetables are tender, about 5 minutes.
- 7
Add Crawfish and Seasoning
Stir in garlic, crawfish tails, Cajun seasoning, salt, and black pepper. Cook for 2-3 minutes.
- 8
Add Broth
Gradually add chicken broth, stirring continuously. Bring to a simmer and let it cook for about 15 minutes, stirring occasionally.
- 9
Serve
Serve the crawfish étouffée over cooked rice, garnished with sliced green onions.
