Cajun Crawfish Étouffée Recipe

Crawfish étouffée is a delicious and comforting dish that is perfect for a cozy night in. This recipe is easy to make and can be customized to your liking with different spices and vegetables. With a rich and savory roux-based sauce and tender crawfish, this étouffée is sure to please. Serve it over rice for a complete meal that will warm you up on even the coldest nights.

5 from 1 vote

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Prep Time 15

Cook Time 45

Total Time 1

Course Dinner, Lunch, main course, Main Dishes

Cuisine American, Cajun

Servings people

Calories 505 kcal

Equipment

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

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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.

Nutrition

Serving: 1bowlCalories: 505kcalCarbohydrates: 18gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 396mgPotassium: 265mgFiber: 2gSugar: 3gVitamin A: 1194IUVitamin C: 28mgCalcium: 67mgIron: 2mg

Keyword cajun, crawfish, etoufee, seafood

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