Crawfish Étouffée
Classic Louisiana stew with tender crawfish in rich roux sauce
Ingredients
Instructions
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Prepare the rouxIn a large, heavy-bottomed Dutch oven or pot, melt the butter over medium heat. Add the flour and stir continuously with a wooden spoon until the mixture turns a deep amber color, about 15-20 minutes. Be patient and don't rush this step, as it builds the foundation of flavor.
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Cook the trinityAdd the diced onion, bell pepper, and celery (known as the Cajun trinity) to the roux. 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 sauceSlowly whisk in the seafood stock, making sure to incorporate it completely with the roux to avoid lumps. Add the tomato paste, bay leaves, Cajun seasoning, and cayenne pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce begins to thicken.
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Add the crawfishGently fold in the crawfish tails with their fat. Simmer for 10 minutes, being careful not to overcook the crawfish. The tails should remain tender.
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Finish the dishRemove from heat and discard bay leaves. Stir in half of the chopped green onions and parsley. Taste and adjust seasoning with salt and additional cayenne if needed.
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ServeSpoon the étouffée over a mound of warm white rice in shallow bowls. Garnish with the remaining green onions and parsley. Serve immediately with hot sauce on the side.
Nutritional Information
385
Calories
per serving
22
Protein
g per serving
35
Carbohydrates
g per serving
18
Total Fat
g per serving
9
Saturated Fat
g per serving
2
Fiber
g per serving
3
Sugar
g per serving
865
Sodium
mg per serving
15
Vitamin C
% daily value
12
Iron
% daily value
Crawfish Étouffée is Also Known As
Écrevisse Étouffée, Crawfish Smothered, Louisiana Crawfish Stew or Cajun Étouffée
