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Crawfish Etouffee Recipe

Crawfish Etouffee Recipe
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★★★★★

4.7 from 27 reviews

Crawfish Etouffee is a classic Cajun dish featuring tender crawfish tails simmered in a rich, flavorful roux-based sauce with aromatic vegetables and spices. This hearty and comforting stew is perfect served over fluffy white rice and garnished with fresh parsley and a kick of hot sauce for an authentic Louisiana experience.

Ingredients

Scale

Roux Base

  • 4 tablespoons butter (or use peanut oil)
  • 4 tablespoons all purpose flour

Vegetables

  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped (or use jalapeno for spicier)
  • 1 stalk celery, chopped
  • 4 cloves garlic, chopped

Seasonings & Liquids

  • 2 teaspoons Cajun seasonings (or to taste)
  • 1 teaspoon cayenne pepper (optional, for spicier)
  • Salt and pepper to taste
  • 2 cups chicken stock (or use seafood stock)

Seafood & Garnish

  • 1 pound crawfish tail meat (par-cooked)
  • 1 tablespoon chopped parsley
  • Extra chopped parsley for garnish
  • Spicy chili flakes for garnish
  • Hot sauce for serving

Serving

  • Cooked white rice (if desired)

Instructions

  1. Heat Butter: Heat a large pan or pot over medium heat and melt the butter until fully melted and starting to bubble but not browned.
  2. Make Roux: Add the all-purpose flour to the melted butter and stir continuously to create a roux. Cook for about 5 minutes, stirring constantly until it turns a rich copper color, making sure it does not burn.
  3. Cook Vegetables: Add the chopped onion, bell pepper (or jalapeno), celery, and garlic to the roux. Stir well and cook for 5 minutes, until the vegetables have softened and released their aroma.
  4. Add Seasonings and Stock: Stir in the Cajun seasoning, cayenne pepper (if using), salt and pepper to taste. Pour in the chicken or seafood stock, stirring to combine. Reduce the heat to low and let it simmer gently for 20 minutes, stirring occasionally to develop deep flavor.
  5. Add Crawfish: Add the par-cooked crawfish tail meat to the simmering sauce and warm through for about 5 minutes, ensuring they are heated without overcooking.
  6. Finish with Parsley: Remove the pot from heat and stir in the chopped parsley for a fresh, herby finish.
  7. Serve: Spoon the crawfish etouffee over cooked white rice if desired. Garnish with extra chopped parsley, spicy chili flakes, and a dash of hot sauce to taste for an added kick.

Notes

  • For spicier etouffee, substitute bell pepper with jalapeno and add cayenne pepper as indicated.
  • Use seafood stock instead of chicken stock to enhance the seafood flavor.
  • If crawfish tails are not available, shrimp can be a suitable substitute.
  • Be attentive when cooking the roux—it should be a deep copper color but not burnt to avoid bitterness.
  • Best served hot and fresh over fluffy white rice.

Nutrition

Keywords: crawfish etouffee, Cajun recipe, seafood stew, Louisiana cuisine, spicy crawfish, roux recipe

Find it online: https://foodbylina.com/crawfish-etouffee-recipe/