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Crawfish Etouffee with Dirty Rice


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Today, I just felt a little like some down home cooking.  I’m from the gulf coast area where there are plenty of crawfish also known as mudbugs and rice is a staple.  I’m going to share my recipe for Crawfish Etouffee and I usually serve this with a Dirty Rice.  It’s a great combo, full of great flavors. I hope you’ll agree…

Crawfish Etouffee


  • 1 stick unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped green onion
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 tablespoons dry sherry (I’ll use white wine in a pinch)
  • 1 1/2 cups shrimp, seafood, or chicken stock (the shrimp of seafood stock is preferred, but again in a pinch chicken stock will do)
  • 1 pound crawfish tails
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons chopped fresh parsley, plus more for a garnish
  • 1 recipe of Dirty Rice (below) as an accompaniment


In a large pot, melt the butter over medium-high heat.  Add the flour and cook, stirring, to make a light roux.  Add the onions, celery, bell pepper, green onion, garlic, bay leaves, salt, pepper.  Cook, stirring until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes.  Add the stock and crawfish and bring to a boil.  Reduce the heat and simmer until thickened, about 5 minutes.  Add the lemon juice and stir.  Add the parsley, stir and remove from the heat.

Adjust the seasoning to taste.  Serve over Dirty Rice, garnished with additional parsley.

Dirty Rice


  • 1 pound pork sausage
  • 1 pound chicken livers, finely chopped
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 4 cups hot cooked rice
  • 1/4 cup chopped fresh parsley
  • salt and freshly ground black pepper


Cook the sausage and the chicken livers in a large skillet until browned.  Add the vegetables and saute until soft.  Gently, fold in the rice and parsley.  Season to taste with salt and pepper.  Enjoy!

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By for now!

Categories : Main Courses

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