Crawfish Étouffée
Rich, spicy Cajun crawfish in a dark roux-based sauce served over rice - Louisiana's finest comfort food.
Prep Time
20m
Cook Time
40m
Servings
6
Difficulty
Medium
Nutrition Per Serving
fat
16
carbs
42
fiber
3
protein
28
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Ingredients
Shop- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 large onion, diced
- 1 bell pepper, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups seafood stock
- 1 can (14 oz) diced tomatoes
- 2 lbs crawfish tails
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 4 cups cooked white rice
- Chopped green onions and parsley for garnish
Instructions
Cook roux, stirring constantly, until it reaches a peanut butter color, about 15 minutes.
Add onion, bell pepper, and celery. Cook 8 minutes until softened.
Add garlic and cook 1 minute.
Gradually stir in seafood stock and tomatoes. Add bay leaves and Cajun seasoning.
Simmer 20 minutes, stirring occasionally.
Add crawfish tails and cayenne. Cook 10 more minutes. Season with salt and pepper.
Serve over rice, garnished with green onions and parsley.
Chef's Comfy Tip
Can't find crawfish? Substitute with shrimp for an equally delicious dish!
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