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Pappadeaux Crawfish Etouffee
Carolina Gomez

Pappadeaux Crawfish Étouffée

A rich and flavorful Crawfish Étouffée recipe inspired by Pappadeaux Seafood Kitchen, featuring tender crawfish tails in a spiced, buttery sauce served over steamed white rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: cajun, Creole
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb crawfish tails fresh or frozen
  • 1/2 cup unsalted butter
  • 1 cup onion chopped
  • 1/2 cup celery chopped
  • 1/2 cup green bell pepper chopped
  • 1/4 cup red bell pepper chopped
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups shrimp stock or chicken broth
  • 1 tsp Creole seasoning
  • 1/2 tsp cayenne pepper
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup green onions chopped
  • 2 tbsp parsley chopped
  • Cooked white rice for serving

Equipment

  • Large skillet or pan
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife
  • Mixing bowl

Method
 

  1. Season crawfish tails with salt, black pepper, and cayenne pepper.
  2. Melt butter in a skillet and sauté onion, celery, and bell peppers until soft.
  3. Add garlic and flour, stirring to create a roux.
  4. Gradually pour in shrimp stock, stirring continuously.
  5. Add Creole seasoning, thyme, oregano, and bay leaf. Simmer until thickened.
  6. Stir in crawfish tails and cook for 10-15 minutes.
  7. Remove bay leaf, garnish with green onions and parsley.
  8. Serve hot over steamed white rice.

Notes

Nutrition Facts for 1 Serving:
  • Calories: 350
  • Protein: 20g
  • Carbohydrates: 25g
  • Fat: 18g
  • Saturated Fat: 9g
  • Cholesterol: 120mg
  • Sodium: 750mg
  • Fiber: 2g
  • Sugar: 3g