Food and Recipes Dinner Crawfish Étouffée Recipe Be the first to rate & review! In Louisiana, crawfish season signals the arrival of spring. This classic Cajun étouffée starts with a simply seasoned roux. Enriched with crawfish fat, the recipe closely resembles the original 20s dish created by Mrs. Charles Hebert at the eponymous Breaux Bridge Hebert Hotel. A longtime Lenten favorite, crawfish étouffée has inspired dozens of variations including Creole versions that add tomatoes. Mrs. Hebert did not. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on April 13, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 45 mins Total Time: 50 mins Yield: 12 serves Ingredients 4 pounds peeled crawfish tails with fat 1 tablespoon hot sauce 1 teaspoon ground red pepper 1/2 cup vegetable oil 1/2 cup all-purpose flour 4 celery ribs, chopped 2 large onions, chopped 3 large green bell peppers, chopped 1 bunch green onions with tops, chopped 1/2 cup water 1 teaspoon table salt 1/2 teaspoon black pepper 1/2 cup chopped fresh flat-leaf parsley 1/4 cup heavy cream Hot cooked rice Directions Sprinkle the crawfish with the hot sauce and 1/4 to 1/2 teaspoon of the red pepper. Stir together the oil and flour in a 4-quart Dutch oven. Cook over medium, stirring constantly, 10 to 15 minutes or until the roux is the color of a penny. Stir in the celery and next 3 ingredients; cook, stirring often, 8 minutes or until vegetables are tender. Add the crawfish and 1/2 cup water; cook over low, stirring occasionally, 15 minutes. Stir in the salt, black pepper, and the remaining 1/2 teaspoon ground red pepper; simmer 5 minutes. Stir in the parsley and cream. Serve over the rice. Southern Living Source Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books) Rate it Print