Franks Place Crawfish Etouffee
Dive into the heart of Louisiana with Frank's Place Crawfish Étouffée, a rich and flavorful dish that’s brimming with Creole flair. This recipe features tender, succulent crawfish tails simmered in a luscious roux-based sauce infused with the holy trinity of Cajun cuisine—onions, bell peppers, and celery—along with aromatic garlic and a medley of bold seasonings like paprika, thyme, and Cajun spice. A touch of cayenne adds optional heat, while fresh herbs and green onions brighten every bite. Served over fluffy white rice, this étouffée offers a comforting and authentic taste of Southern tradition. Perfect for a crowd-pleasing dinner or Mardi Gras celebration, this dish promises a symphony of flavors in every mouthful.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 teaspoons cajun or creole seasoning
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 2 cups chicken or seafood stock
- 1 tablespoon tomato paste
- 1 pound crawfish tails (cooked and peeled)
- 3 green onions, thinly sliced (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- to taste salt
- to taste black pepper
- 4 cups cooked white rice, for serving
Instructions
In a large skillet or heavy-bottomed pan, melt the butter over medium heat.
Once the butter has melted, whisk in the flour to create a roux. Cook the roux, stirring constantly, until it turns a light golden brown color, about 5-7 minutes.
Add the diced onion, bell pepper, and celery to the roux. Cook for 5-6 minutes until the vegetables soften, stirring frequently.
Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
Add the Cajun seasoning, paprika, dried thyme, and cayenne pepper (if using). Stir to coat the vegetables and let the spices toast for 30 seconds.
Gradually whisk in the chicken or seafood stock and add the tomato paste. Stir until the mixture is smooth and starts to thicken.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally.
Add the crawfish tails to the sauce and cook for 5-7 minutes until heated through.
Stir in the green onions and parsley, reserving some for garnish. Season with salt and black pepper to taste.
Serve the crawfish étouffée over a bed of hot cooked white rice. Garnish with additional green onions and parsley, if desired.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 629 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.
