Classic Piccadilly Crawfish Etouffee Recipe

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Piccadilly Crawfish etouffee was the first crawfish etouffee recipe I ever came across. It was created by my mother-in-law. Since I was still in school, I didn’t have any money to go out to eat. I just wanted to have something to eat for lunch, so I put some crawfish etouffee on the menu at our house.

Piccadilly crawfish etouffee recipe is a classic Louisiana dish made from fresh crawfish tails in a buttery, flavorful sauce with herbs and spices. We guarantee you’ll want seconds and thirds! This weeknight meal is one of my favorites. I thought it was a perfect time to turn the Shrimp Etouffee recipe into a crawfish recipe since crawfish season just ended.

If you are looking for the perfect Lenten meal or a regular weeknight meal for your family, this Piccadilly crawfish etouffee recipe is for you. Rice or hot French bread would be perfect with this dish to mop up all the sauce. This classic Southern dish will keep you coming back for more.

How To Make Piccadilly Crawfish Etouffee Recipe

A Piccadilly crawfish etouffee recipe isn’t too difficult to make. It is easy to make and straightforward. After collecting all the following ingredients, let’s start making a Delicious Piccadilly Crawfish Etouffee Recipe.

Ingredients

Crawfish (Prepped and cleaned), 2 pounds
White onions (chopped), 2
Green bell pepper (chopped), 1
Garlic powder, 2 teaspoons
Tomato puree (medium-sized), 2 cans
Pepper, 1/2 teaspoon
Black pepper, 1/2 teaspoon
green onions (chopped), ½ cup
Parsley (chopped), ¼ cup
Flour (for the roux), ¼ cup
Salt
Vegetable oil
Cooked rice

Instructions

Step 1

To make crawfish etouffee roux, heat the oil, add the flour and mix together. Make sure the flour is not raw anymore.

Step 2

Add the white and green onions, garlic powder, and chopped peppers. sauté them until soft. Pour in the tomato puree. Add the rest of the ingredients. Prepare a thick textured sauce.

Step 3

Pour water into the mixture, and add salt and black pepper. Stir in the cayenne pepper and simmer for about 15 to 20 minutes.

Step 4

For a steamy cook, place the crawfish into the dish and cover the lid. Cook the crawfish for 15 minutes. Remove the lid and mix in the parsley. Cook for another 5 minutes without covering.

Step 5

Serve with cooked rice when it’s done.

Also Read: Alfajores De Maicena Recipe

Piccadilly Crawfish Etouffee

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Prep Time 40

Course Soup

Cuisine American

Servings

Ingredients

2 lbs Crawfish Prepped and cleaned
2 White onions chopped
1 Green bell pepper chopped
2 tsp Garlic powder
2 cans Tomato puree medium-sized
1/2 tsp Pepper
1/2 tsp Black pepper
1/2 cup green onions chopped
1/4 cup Parsley chopped
1/4 cup Flour for the roux
Salt
Vegetable oil
Cooked rice

Instructions

To make crawfish etouffee roux, heat the oil, add the flour and mix together. Make sure the flour is not raw anymore.
Add the white and green onions, garlic powder, and chopped peppers. sauté them until soft. Pour in the tomato puree. Add the rest of the ingredients. Prepare a thick textured sauce.
Pour water into the mixture, and add salt and black pepper. Stir in the cayenne pepper and simmer for about 15 to 20 minutes.
For a steamy cook, place the crawfish into the dish and cover the lid. Cook the crawfish for 15 minutes. Remove the lid and mix in the parsley. Cook for another 5 minutes without covering.
Serve with cooked rice when it’s done.

Keyword Piccadilly Crawfish Etouffee, Stew