Description
A classic Louisiana dish featuring tender crawfish in a rich, savory sauce.
Ingredients
Scale
- 1 cup butter
- 1 cup all-purpose flour
- 2 cups chopped yellow onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 4 cloves garlic, minced
- 4 cups seafood or chicken stock
- 2 pounds crawfish tails, peeled and deveined
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped green onions
- Salt and cayenne pepper to taste
Instructions
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Whisk in flour to create a roux. Cook, stirring constantly, until the roux is the color of dark chocolate, about 20-30 minutes.
- Add the chopped onion, bell pepper, and celery to the pot. Cook until softened, about 8-10 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Gradually whisk in the seafood or chicken stock until smooth. Bring to a simmer.
- Reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally.
- Add the crawfish tails, parsley, and green onions. Cook for 5-7 minutes, or until the crawfish are cooked through.
- Season with salt and cayenne pepper to taste.
- Serve hot over cooked white rice.
Notes
- For a spicier etouffee, add more cayenne pepper.
- You can substitute shrimp for crawfish if desired.
- Ensure your roux does not burn; if it does, you must start over.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg
Keywords: crawfish etouffee, cajun seafood, louisiana cooking, etouffee recipe, spicy crawfish