Landry's Seafood House Crawfish Etouffee Recipe

Landry's Seafood House Crawfish Étouffée is a classic Cajun dish featuring tender crawfish tails smothered in a rich, flavorful roux-based sauce, served over a bed of rice. Make our Landry's Seafood House Crawfish Etouffee Recipe at home. With our Secret Restaurant Recipe your Crawfish Etouffee will taste just like Landry's Seafood House.

Prep Time30

Active Time45

Total Time1 15

Course: Dinner, Lunch, Main Course

Cuisine: Cajun and Creole, Southern

Keyword: Landry's Seafood, Rice, Seafood

Yield: 4 Servings

Ingredients

1 stick Butter
2 large Onions peeled and diced fine
2 Green Bell Peppers cored, seeded and diced fine
2 ribs Celery diced
2 cloves Garlic peeled and diced
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Salt
1 teaspoon freshly ground Black Pepper
2 pounds Crawfish Tails peeled and cleaned, with the fat
2 tablespoons Flour
1 cup Water

Instructions

Place butter into a medium skillet. Place over medium heat.
When butter has melted and is hot (do not burn), add onions, bell peppers, celery, garlic, red pepper and salt until the vegetables are soft, about 30 minutes.
Add black pepper and crawfish tails. Cook until just bubbling.
Add flour. Stir until smooth.
Add water. Cook until just bubbling.
Serve hot over steamed white rice.