Justin Wilson Looking Back: Crawfish Etouffee

justin-wilson-crayfish-etouffee_Crawfish etouffee over rice, shown with whole crawfish or crayfish on a rustic table_Photo by Aimee Lee Studios via Adobe Stock.png

Photo by Aimee Lee Studios via Adobe Stock

Justin Wilson’s Crawfish Étouffée

Servings: 6

You haven’t lived until you’ve made Justin Wilson’s recipe for Crawfish Étouffée! This classic Cajun dish features tender crawfish soaked in a rich, spicy gravy—perfect over rice. Try it for dinner tonight!

Ingredients:

  • 1/2 cup (1 stick) of margarine or butter
  • 6 cups of chopped onions (or the same volume measure as the crawfish)
  • 1 1/2 cups of chopped green onions
  • 1 1/2 cups of chopped fresh parsley
  • 1/4 cup fresh lemon juice
  • 2 tablespoons soy sauce
  • 2 teaspoons of minced garlic
  • 4-5 pounds of crawfish tails, peeled
  • Salt to taste
  • Louisiana hot sauce or cayenne pepper to taste

Instructions:

  1. In a large frying pan, melt the margarine over a medium fire. Add the onions, green onions, and parsley and cook, stirring, until the onions are clear.
  2. Add the lemon juice, soy sauce, and garlic and cook, stirring for 10 minutes more.
  3. Add the crawfish, salt, and hot sauce and stir to mix well. Reduce the fire to low, cover, and simmer for 30-45 minutes.
  4. Serve over cooked rice or pasta.
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