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Pappadeaux Seafood Kitchen Crawfish Étouffée Recipe
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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
Active Time50 minutes
Total Time1 hour 10 minutes
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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