Crawfish Etouffee
Dive into the bold, authentic flavors of the South with this classic Crawfish Étouffée recipe, a comforting Cajun dish that's perfect for any occasion. Featuring tender, succulent crawfish tails simmered in a rich, velvety roux infused with the "holy trinity" of onion, bell pepper, and celery, this one-pot wonder is elevated with fragrant spices like Cajun seasoning, paprika, and thyme. A touch of tomato paste adds depth, while fresh parsley and green onions lend a burst of freshness. Served over fluffy white rice, this étouffée delivers a harmonious balance of spice, creaminess, and seafood goodness in every bite. Whether you're hosting a Mardi Gras celebration or craving a hearty, soul-satisfying meal, this Crawfish Étouffée is guaranteed to impress. Perfectly seasoned, easy to make, and bursting with the essence of Louisiana cuisine, it's a must-try for anyone who loves Southern comfort food.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 large yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons cajun seasoning
- 1 teaspoon paprika
- 0.5 teaspoons dried thyme
- 0.25 teaspoons cayenne pepper (optional)
- 2 cups chicken or seafood stock
- 2 tablespoons tomato paste
- 1 pound crawfish tails (peeled and cooked)
- 2 stalks green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- salt, to taste
- black pepper, to taste
- 4 cups cooked white rice, for serving
Instructions
Melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Add the flour and stir continuously to create a roux. Cook the roux, stirring constantly, for about 8-10 minutes or until it turns a light caramel color. Be careful not to burn it.
Add the chopped onion, bell pepper, and celery to the roux, and cook for 5-7 minutes, stirring occasionally, until softened.
Stir in the minced garlic, Cajun seasoning, paprika, dried thyme, and cayenne pepper (if using). Cook for another 1-2 minutes to toast the spices.
Add the chicken or seafood stock gradually, whisking constantly to avoid lumps. Stir in the tomato paste until fully incorporated.
Reduce the heat to low and let the mixture simmer gently for 15 minutes, stirring occasionally, until slightly thickened.
Add the crawfish tails to the skillet and cook for another 5-7 minutes, just until heated through. Be careful not to overcook the crawfish.
Stir in the green onions and chopped parsley. Taste and adjust seasoning with salt and black pepper as needed.
Serve the Crawfish Etouffee hot over a bed of cooked white rice. Garnish with additional parsley or green onions, if desired.
Nutrition Facts
Calories |
2190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 3816 mg | 166% | |
| Total Carbohydrate | 304.4 g | 111% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 16.5 g | ||
| Protein | 110.0 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2756 mg | 59% | |
*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.
