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Crawfish Etouffée

Yields1 ServingTotal Time20 mins

Etouffée means “smothered” and this recipe is smothered in love – not to mention tradition. After the crawfish boil, keep peeling until you have enough mudbugs to add to your étouffée. As with all Blue Runner products, you’ll be amazed how easy it is to get that “from scratch” flavor.

CrawfishEtoufee Gallery3

 Blue Runner Creole Etouffée Base
 Crawfish
 Rice
1

Shake can of Blue Runner Creole Etouffée Base before opening.

2

Peel crawfish.

3

Heat Blue Runner Creole Etouffée Base can over medium heat.

4

Add crawfish and simmer 3-5 minutes. Stir occasionally.

5

Serve over steamed rice.

Notes
6

If thicker consistency is desired, mix 2 tablespoons of flour or cornstarch and 1/4 cup of water to a milky consistency. Add mixture to etouffée.