Crawfish Étouffée is a classic Cajun dish that is perfect for a cozy night in with friends or family. This savory and spicy stew is made with crawfish, vegetables, and a roux-based sauce that is served over rice. This recipe serves 4 and is easy to make with just a few key ingredients and some basic cooking equipment. Whether you’re a fan of Cajun cuisine or just looking for a hearty and flavorful meal, this crawfish étouffée is sure to satisfy.
Cajun Crawfish Étouffée Recipe
Equipment
- Large Pot OR
- Wooden Spoon OR
- Rice Cooker (Optional)
Ingredients
- 1/2 cup Unsalted Butter
- 1/2 cup All-Purpose Flour
- 1 Large Onion Diced
- 1 Green Bell Pepper Diced
- 2 Celery Stalks Diced
- 2 Garlic Cloves Minced
- 2 cups Seafood Stock OR
- Chicken Stock
- 1/2 tsp Cayenne Pepper
- 1 tsp Paprika
- 1 tsp Dried Thyme
- Salt & Pepper To Taste
- 2 lb Crawfish Tail Meat Peeled And Deveined
- Cooked White Rice For Serving
- Parsley Chopped, For Garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the flour and stir constantly to make a roux. Cook the roux, stirring frequently, until it turns a deep caramel color, about 20-25 minutes.
- Add the onion, bell pepper, celery, and garlic to the pot and cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
- Pour in the stock and stir to combine. Add the cayenne pepper, paprika, thyme, salt, and pepper, and bring to a simmer.
- Add the crawfish to the pot and stir to combine. Cook for 5-10 minutes, until the crawfish is cooked through and the sauce has thickened.
- Serve the étouffée over cooked white rice and garnish with chopped parsley.
