Crawfish Etouffe
Dive into the heart of Louisiana cuisine with this rich and flavorful Crawfish Étouffée. This classic dish combines tender, succulent crawfish tails with a luxuriously silky roux-based sauce that’s loaded with the “holy trinity” of Cajun cooking—onion, bell pepper, and celery. Enhanced with aromatic spices like paprika, thyme, and Cajun seasoning, and simmered with tomatoes and chicken stock, every bite is a perfect balance of bold and comforting flavors. Served over a bed of fluffy white rice and garnished with fresh parsley and green onions, this dish is a true celebration of Creole culture and Southern comfort food. Ideal for weeknight dinners or special occasions, this one-pot wonder is as satisfying as it is easy to prepare. Whether you're a Cajun cooking enthusiast or exploring it for the first time, Crawfish Étouffée is a must-try recipe that brings a taste of Louisiana straight to your table!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 large yellow onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 4 garlic cloves, minced
- 3 cups low-sodium chicken stock
- 1 14.5-ounce can diced tomatoes (with juice)
- 2 teaspoons cajun or creole seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 bay leaves
- hot sauce (optional, to taste)
- 1 pound cooked crawfish tails
- 3 green onions, finely sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice
- to taste salt
- to taste black pepper
Instructions
In a large skillet or Dutch oven, melt the butter over medium heat.
Add the flour and whisk constantly to make a roux. Cook for about 8-10 minutes until the mixture is golden brown and smells nutty.
Stir in the chopped onion, bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Add the minced garlic and cook for an additional minute until fragrant.
Slowly whisk in the chicken stock to create a smooth sauce, ensuring there are no lumps.
Stir in the diced tomatoes (with their juice), cajun or creole seasoning, paprika, thyme, and bay leaves.
Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20 minutes, stirring occasionally, to allow the flavors to meld.
Add the crawfish tails and cook for another 5-7 minutes until heated through. If the sauce is too thick, thin it with a bit more chicken stock.
Taste and adjust the seasoning with salt, black pepper, and optional hot sauce.
Remove the bay leaves before serving.
Serve hot over cooked white rice, garnished with sliced green onions and chopped parsley.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.1 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 904 mg | 19% | |
*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.
