Crawfish Étouffée
This Ultimate Fusion Crawfish Étouffée combines the best of Louisiana cuisine, featuring succulent crawfish tails in a rich, flavorful sauce. Perfect for a hearty dinner or special occasion, this dish brings the taste of the bayou to your table.
Print
Pin
Rate
Servings:4 servings
Calories:325kcal
Cost:$25
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 lb peeled crawfish tails
- 6 tablespoons unsalted butter
- 1/2 onion finely diced
- 1 green bell pepper seeded and finely diced
- 2 stalks celery finely diced
- 4 cloves garlic minced
- 1/2 cup all-purpose flour
- 4 cups unsalted chicken or seafood broth
- 2 green onions chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce adjust to taste
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper adjust to taste
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley chopped for garnish
- Cooked white rice for serving
Instructions
- Prepare the Vegetables: Finely dice the onion, green bell pepper, and celery. Mince the garlic.
- Make the Roux: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the roux is a light golden-brown color, about 5-6 minutes.
- Sauté the Vegetables: Add the diced onion, bell pepper, celery, and minced garlic to the roux. Cook, stirring frequently, until the vegetables are softened, about 6-8 minutes.
- Build the Sauce: Gradually add the broth, stirring constantly to prevent lumps. Add the Worcestershire sauce, hot sauce, Cajun seasoning, paprika, cayenne pepper, and bay leaf. Bring the mixture to a simmer and cook for 8-10 minutes, until slightly thickened.
- Add the Crawfish: Stir in the crawfish tails and green onions. Simmer for an additional 5-7 minutes, allowing the flavors to meld together. Taste and adjust seasonings with salt and black pepper as needed.
- Serve: Remove the bay leaf. Serve the Crawfish Étouffée over a bed of fluffy white rice. Garnish with fresh chopped parsley.
Notes
- For the best flavor, use fresh crawfish tails when available.
- Adjust the heat level by modifying the amount of cayenne pepper and hot sauce.
- Don't rush the roux – it's the foundation of your étouffée and contributes significantly to the flavor.
- For a thicker consistency, simmer the sauce longer before adding the crawfish.
- If you prefer a lighter color, you can make a blonde roux instead of cooking it to a golden-brown color.
Nutrition
Serving:1cup |Calories:325kcal |Carbohydrates:18g |Protein:20g |Fat:20g |Saturated Fat:10g |Polyunsaturated Fat:1g |Monounsaturated Fat:6g |Cholesterol:165mg |Sodium:580mg |Potassium:350mg |Fiber:2g |Sugar:3g |Vitamin A:1200IU |Vitamin C:25mg |Calcium:80mg |Iron:2mg