Crawfish Etoufee
Dive into the rich, soulful flavors of Louisiana with this classic Crawfish Étouffée recipe, a true celebration of Cajun cuisine! This dish features tender, succulent crawfish tails simmered in a velvety roux-based sauce infused with the holy trinity of onion, bell pepper, and celery. Layers of bold spices, including Cajun seasoning, paprika, and thyme, lend depth and authentic heat, while fresh herbs add a burst of brightness. Served over a bed of fluffy white rice, this one-pot wonder is perfect for cozy dinners or bringing a taste of the South to your table. Ready in just 50 minutes, this easy Crawfish Étouffée recipe is guaranteed to transport you straight to the bayou with every bite. Don’t forget a drizzle of hot sauce to take the flavor to the next level!
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 6 tablespoons All-purpose flour
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 teaspoons Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 2 cups Chicken stock
- 1 pound Crawfish tails, peeled and cooked
- 3 stalks Green onions, sliced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Kosher salt
- 0.5 teaspoon Freshly ground black pepper
- 4 cups Cooked white rice, for serving
- to taste Hot sauce (optional, for serving)
Instructions
In a large skillet or Dutch oven, melt the butter over medium heat.
Once the butter has melted, whisk in the flour. Continue stirring to form a roux, cooking for about 5-7 minutes until the mixture turns a light brown color.
Add the diced onion, bell pepper, and celery to the roux. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the tomato paste, Cajun seasoning, paprika, thyme, salt, and black pepper. Mix well to combine.
Gradually whisk in the chicken stock, making sure to eliminate any lumps. Bring the mixture to a gentle simmer.
Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens.
Add the crawfish tails to the skillet and stir gently to coat them in the sauce. Cook for 5 more minutes until the crawfish are heated through.
Stir in the green onions and parsley, reserving a small amount for garnish if desired.
Taste and adjust seasoning as needed. Add more Cajun seasoning or hot sauce for additional heat.
Serve the Crawfish Étouffée over cooked white rice, garnish with reserved green onions and parsley, and enjoy!
Nutrition Facts
Calories |
656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 384 mg | 17% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 138 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 665 mg | 14% | |
*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.
