Crawfish Delicacy
Dive into the irresistible flavors of the South with this Crawfish Delicacy recipe, a hearty dish brimming with Cajun-inspired charm. Tender crawfish tails are simmered in a velvety sauce made from a rich roux, crawfish stock, and a splash of heavy cream, perfectly seasoned with zesty Cajun spices, paprika, and thyme. A trinity of sautéed onion, celery, and bell pepper infuses every bite with layers of flavor, while fresh parsley and a squeeze of lemon add the perfect finishing touch. Served over fluffy white rice, this impressive seafood dish is ready in just under an hour and delivers bold, savory comfort in every spoonful. Perfect for weeknight dinners or special occasions, this Crawfish Delicacy is a celebration of authentic Southern-style cuisine!
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Recipe Information
Ingredients
- 2 pounds live crawfish
- 4 tablespoons unsalted butter
- 1 large, finely diced yellow onion
- 2 stalks, finely diced celery
- 1 large, finely diced green bell pepper
- 4 cloves, minced garlic
- 2 tablespoons all-purpose flour
- 2 cups crawfish stock or seafood stock
- 1 cup heavy cream
- 2 teaspoons cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1.5 cups (cooked) white rice
- 2 tablespoons, chopped fresh parsley
- 1 wedge, for garnish lemon
Instructions
Start by preparing your crawfish. If using live crawfish, rinse them thoroughly in cold water until the water runs clear, and set aside.
In a large, deep skillet or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, and green bell pepper to the pan. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional minute, being careful not to burn.
Sprinkle the flour evenly over the sautéed vegetables and stir to create a roux. Cook the roux for 2-3 minutes until lightly golden and the floury taste dissipates.
Slowly pour in the crawfish stock or seafood stock, stirring constantly to combine and prevent lumps.
Bring the mixture to a simmer, and then reduce the heat to low. Stir in the heavy cream, cajun seasoning, paprika, and dried thyme.
Add the crawfish to the pan and cook for 8-10 minutes until the crawfish are cooked through and tender. If using pre-cooked crawfish tails, reduce the cooking time to 3-5 minutes.
Adjust the seasoning with additional salt or cajun seasoning if needed.
Serve the crawfish delicacy over warm cooked white rice, garnished with freshly chopped parsley and a squeeze of lemon juice.
Enjoy this flavorful, hearty dish while it’s hot!
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1426 mg | 475% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 11.7 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3286 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
