Easy Crawfish Etouffee
Dive into the rich, soulful flavors of Louisiana with this Easy Crawfish Étouffée, a comforting classic that’s perfect for weeknight dinners or special occasions. This recipe strikes the ideal balance between authentic Creole flavor and effortless preparation, featuring tender crawfish tails simmered in a luscious, spiced roux-based sauce made with Cajun seasoning, smoked paprika, and a hint of optional cayenne for extra heat. Fresh trinity vegetables—onions, bell peppers, and celery—add vibrant texture, while seafood stock and tomato paste create a velvety, flavorful base. Ready in just 45 minutes, this one-pot meal is served over fluffy white rice, transforming simple ingredients into a restaurant-worthy dish. Whether you're a seafood lover or a fan of Southern cooking, this easy crawfish étouffée promises to be irresistibly delicious.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 tablespoon cajun seasoning
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 2 cups chicken or seafood stock
- 1 tablespoon tomato paste
- 1 pound crawfish tails (peeled and cooked)
- 3 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 4 cups cooked white rice (for serving)
- to taste salt
- to taste black pepper
Instructions
In a large skillet or Dutch oven, melt the butter over medium heat.
Add the flour to the melted butter, whisking constantly to create a roux. Cook for 5-7 minutes, stirring continuously, until the roux turns a light golden brown color.
Add the diced onion, bell pepper, and celery to the roux. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the Cajun seasoning, smoked paprika, and cayenne pepper (if using). Stir to combine, ensuring the spices coat the vegetables evenly.
Slowly pour in the chicken or seafood stock while whisking to avoid lumps. Add the tomato paste and stir until the mixture is smooth.
Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
Gently fold in the crawfish tails, green onions, and parsley. Simmer for an additional 3-5 minutes to heat the crawfish through.
Taste the étouffée and adjust the seasoning with salt and black pepper as needed.
Serve the crawfish étouffée over a bed of hot cooked white rice. Garnish with extra parsley or green onions if desired.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 17.8 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 560 mg | 43% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3022 mg | 64% | |
*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.
