Cajun Crawfish Étouffée
Rich, spicy Louisiana stew served over fluffy white rice
Ingredients
Instructions
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Make the rouxIn a large, heavy-bottomed Dutch oven or pot, melt the butter over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a deep amber color (like peanut butter), about 15-20 minutes. Be careful not to burn the roux.
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Add the TrinityOnce the roux reaches the right color, add the diced onions, bell pepper, and celery (known as the 'Holy Trinity' in Cajun cooking). Cook until vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
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Build the baseSlowly whisk in the seafood stock or chicken broth, ensuring there are no lumps. Add the Cajun seasoning, tomato paste, and bay leaves. Bring the mixture to a simmer and cook for about 15 minutes, allowing the sauce to thicken and the flavors to meld together.
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Incorporate the crawfishGently stir in the crawfish tails with their fat. Simmer for 5-10 minutes until the crawfish is heated through. Be careful not to overcook the crawfish as they can become tough.
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Season and finishTaste and adjust seasoning with salt, pepper, and hot sauce as needed. Remove bay leaves. Stir in half of the green onions and parsley, reserving the rest for garnish.
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ServeSpoon the étouffée over a bed of hot white rice. Garnish with the remaining green onions and parsley. Serve with additional hot sauce on the side for those who prefer more heat.
Nutritional Information
425
Calories
per serving
24
Protein
g per serving
38
Carbohydrates
g per serving
18
Total Fat
g per serving
8
Saturated Fat
g per serving
3
Fiber
g per serving
4
Sugar
g per serving
850
Sodium
mg per serving
25
Vitamin C
% DV per serving
15
Iron
% DV per serving
Cajun Crawfish Étouffée is Also Known As
Crawfish Étouffée, Étouffée d'Écrevisses, Louisiana Crawfish Stew or Cajun Smothered Crawfish
