Crawfish Toufe
Dive into the bold and flavorful world of Louisiana cuisine with this authentic Crawfish Étouffée recipe. Featuring tender, succulent crawfish tails smothered in a rich, golden roux-based sauce, this dish is infused with the vibrant flavors of Cajun seasoning, paprika, and a harmonious trinity of diced onion, bell pepper, and celery. Simmered with tomatoes and stock until perfectly thickened, this hearty étouffée is finished with a burst of freshness from green onions and parsley. Served over steaming white rice, it’s a comforting, one-pot meal that brings the soulful taste of the bayou to your kitchen. Perfect for weeknight dinners or special gatherings, this Crawfish Étouffée is sure to impress with its authentic Southern charm and irresistible depth of flavor.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tablespoon cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 14.5 ounces canned diced tomatoes, undrained
- 2 cups chicken or seafood stock
- 1 pound crawfish tails, peeled and cooked
- 3 green onions, chopped
- 2 tablespoons fresh parsley, chopped
- 4 cups hot cooked white rice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a large skillet or Dutch oven, melt the butter over medium heat. Once melted, gradually whisk in the flour to create a roux. Stir constantly for 10-12 minutes, or until the roux turns a golden brown color.
Add the diced onion, green bell pepper, and celery to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables soften and become translucent.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Sprinkle in the Cajun seasoning, paprika, and dried thyme. Stir well to coat the vegetables with the spices.
Pour in the canned diced tomatoes (with their juices) and the chicken or seafood stock. Stir to combine and bring the mixture to a simmer.
Add the crawfish tails to the skillet and gently stir to incorporate. Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally, to develop the flavors.
Taste the étouffée and season with salt and black pepper as needed.
Stir in the chopped green onions and fresh parsley, reserving a little for garnish if desired.
Serve the Crawfish Étouffée over hot cooked white rice, garnished with additional green onions and parsley if preferred. Enjoy!
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 89.4 g | 32% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.4 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.0 mg | 33% | |
| 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.
