Make our Pappadeaux Seafood Kitchen Crawfish Étouffée Recipe at home. With our Secret Restaurant Recipe your Crawfish Étouffée will taste just like Pappadeaux Seafood Kitchen’s.

Photo by Jon Lin

Pappadeaux Seafood Kitchen Crawfish Étouffée

A Pappadeaux Seafood Kitchen Copycat Recipe

Étouffée

Étouffée is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana.

Étouffée is most popular in New Orleans and in the Acadiana area of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida and eastern Texas.

Around the 1950s, crawfish étouffée was introduced to restaurant goers in Breaux Bridge, Louisiana; however, the dish may have been invented as early as the late 1920s, according to some sources. Originally, crawfish étouffée was a popular dish amongst Cajuns in the bayous and backwaters of Louisiana. Around 1983, a waiter at the popular Bourbon Street restaurant Galatoire’s brought the dish to his boss to try. At the time, most New Orleans restaurants served French Creole cuisine, but this Cajun dish was a hit.

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Pappadeaux Seafood Kitchen Crawfish Étouffée Recipe

Make our Pappadeaux Seafood Kitchen Crawfish Étouffée Recipe at home. With our Secret Restaurant Recipe your Crawfish Étouffée will taste just like Pappadeaux Seafood Kitchen's.

Prep Time20 minutes mins

Active Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Lunch, Main Course

Cuisine: Cajun and Creole, Southern

Keyword: Pappadeaux Seafood Kitchen, Seafood

Ingredients

• 2 pounds Crawfish Tails peeled
• Salt and freshly ground Black Pepper to taste
• Cayenne Pepper to taste
• 1/4 pound Butter
• 1 cup minced Onion
• 1/2 cup minced Bell Pepper
• 1/2 cup minced Celery
• 2 tablespoons Crawfish Fat or Butter
• 2 cups cold Water
• Creole Seasoning of choice, to taste
• 1 pinch dried Thyme
• 1 pinch dried Rosemary
• 1 pinch dried Oregano
• 1 Bay Leaf
• 1/4 cup Chachere's Creole Instant Roux Mix or 2 tablespoons Cornstarch
• 1/4 cup chopped Green Onion
• 1/4 cup chopped Parsley
• Salt and freshly ground Black Pepper to taste

Instructions

• Season crawfish tails with salt, black pepper and cayenne pepper.
• Heat 1/4 pound butter in a sauté pan.
• Add onion, bell pepper and celery. Sauté until the translucent, about 5 minutes.
• Add crawfish fat or 2 tablespoons butter and 1 1/2 cups water.
• Add Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
• Dissolve roux mix or cornstarch in the remaining 1/2 cup water. Stir into the mixture until the consistency is to your liking.
• Add green onions and parsley. Cook an additional 5 minutes.
• Taste. Add salt and pepper, to taste.
• Serve over hot long grain rice.

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Photo of Crawfish Etoufee at Pappadeaux, IAX Houston Airport is by Jon Lin and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Jon. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Pappadeaux Seafood Kitchen and Wikipedia where it is used by permission.