Crawfish Étouffée

A comforting and flavorful dish from Louisiana that showcases the magic of a perfectly made roux, serving as a delightful meal filled with rich Cajun flavors.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Cajun, Southern

Calories: 450

Ingredients Method Notes

Ingredients

For the Roux

4 tablespoons butter or peanut oil Butter adds richness, while peanut oil has a higher smoke point.
4 tablespoons all-purpose flour Essential for creating the roux; gluten-free flour works as a substitute.

Vegetables

1 medium onion, chopped Provides a sweet base flavor.
1 medium bell pepper, chopped Add jalapeño for spicier or swap with any sweet pepper.
1 stalk celery, chopped Delivers an aromatic crunch; substitute with fennel for a different flavor.
4 cloves garlic, chopped Enhances the dish with bold flavor; garlic powder is an alternative.

Seasonings and Stock

2 teaspoons Cajun seasonings Gives the dish its signature kick.
1 teaspoon cayenne pepper (optional) Adjust according to your spice tolerance.
2 cups chicken stock or seafood stock Vegetable stock works for a vegetarian option.

Main Ingredients

1 pound crawfish tail meat, par-cooked The star ingredient; shrimp works as a great alternative.
1 tablespoon chopped parsley Brightens up the dish; fresh herbs elevate flavors.
extra chopped parsley for garnish Enhances presentation; use green onions instead.
to taste tablespoons spicy chili flakes for garnish Brings another layer of heat; keep hot sauce ready.
as desired cups cooked rice for serving A hearty base that complements the étouffée perfectly.

Method

Cooking the Roux

Heat a large pan or pot over medium heat and melt the butter.
Add the flour to the melted butter and stir to make a roux, cooking for about 5 minutes until it reaches a copper color.

Combining Ingredients

Introduce the onion, chopped peppers, celery, and garlic. Stir and cook for about 5 minutes until the vegetables soften.
Stir in the Cajun seasonings, cayenne pepper, salt, and pepper to taste, then add your stock.

Simmering

Reduce the heat and let the mixture simmer for about 20 minutes, stirring occasionally.
Add the crawfish tails, warming them through without overcooking.

Final Steps

Remove from heat and stir in the fresh parsley.
Serve over a bed of white rice, garnished with extra parsley and spicy chili flakes. Don’t forget a splash of hot sauce!

Notes

Allow your étouffée to sit for at least 10 minutes after cooking for the best flavor infusion. Store leftovers in an airtight container for up to 3 days; can be frozen for up to 3 months.