Crayfish Etouffee
Dive into the rich, bold flavors of the South with this classic Crayfish Étouffée, a hearty and flavorful Creole dish that celebrates the essence of Louisiana cuisine. This recipe begins with a golden roux, which pairs perfectly with the "holy trinity" of Louisiana cooking—onion, bell pepper, and celery—creating a deeply savory base. Seasoned with a harmonious blend of cayenne, paprika, thyme, and oregano, the dish is brought to life with succulent crayfish tails in a luscious tomato-infused gravy. Serve it generously over a bed of fluffy white rice, and garnish with fresh parsley and scallions for a vibrant, restaurant-quality presentation. Perfect for weeknight dinners or as the centerpiece of a festive gathering, this Crayfish Étouffée is a must-try for anyone craving authentic Southern comfort food. Keywords: Crayfish Étouffée, Louisiana cuisine, Creole recipe, Southern comfort food, crayfish tails, rice and gravy, easy Creole dishes.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 1 medium yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tablespoons tomato paste
- 0.5 teaspoon cayenne pepper
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 1 bay leaf
- 1 pound crayfish tails (peeled and deveined, cooked or raw)
- 1 teaspoon hot sauce (e.g., Tabasco)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 scallions, thinly sliced
- 4 cups cooked white rice
Instructions
In a large skillet or Dutch oven, melt the butter over medium heat.
Add the flour and whisk constantly to create a roux. Continue cooking, whisking frequently, until the roux is a light golden brown color (about 5-7 minutes).
Add the chopped onion, green bell pepper, and celery to the roux. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened.
Stir in the garlic and cook for 1 minute, until fragrant.
Gradually pour in the chicken broth, whisking to combine with the roux. Add the tomato paste, cayenne pepper, paprika, thyme, oregano, and the bay leaf. Stir well to incorporate.
Reduce the heat to low and simmer the mixture for 15 minutes, stirring occasionally, until it thickens.
Add the crayfish tails to the pot and gently stir to coat them in the sauce. Simmer for another 5-7 minutes if the crayfish are pre-cooked, or 10-12 minutes if raw, until the crayfish is fully cooked and tender.
Stir in the hot sauce, salt, black pepper, parsley, and scallions. Adjust seasoning to taste.
Remove the bay leaf and discard.
Serve the crayfish étouffée hot over cooked white rice. Garnish with additional parsley and scallions, if desired.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 634 mg | 13% | |
*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.
