Crawfish Etouffee Recipe

A classic dish in Cajun culture, crawfish étouffée is the perfect way to wind down crawfish season or entertain a large group without getting the boiling equipment out. And, as long as you have the time to let it cook properly, it’s a fairly easy dish that’s sure to impress.

At Acadia Crawfish, we love this classic crawfish étouffée recipe for how quickly it all comes together. With a little bit of love (and a Cajun’s best friend: The Cajun Trinity), you’ll have an étouffée that’ll give you a nod of approval from even the most old-school grandmére. It’s a dish that’s served at a lot of family gatherings in South Louisiana, and typically makes an appearance towards the end of the season or after a boil, as it’s a great way to use up any leftover crawfish. If you don’t have leftovers, don’t worry; our packages of tails are fully seasoned and packed with flavor that perfectly complement the rest of the ingredients.

Crawfish Etouffee Recipe

This Cajun crawfish etouffee recipe is loaded with meaty crawfish tails smothered in a rich gravy with Cajun spices and fresh herbs, served over rice. It’s huge on flavor and easy to make.

Prep: 10min

Serving Size: 1 serving

Nutrition Facts: calories 214 kcal, Carbohydrate 17 g, Protein 7 g, Fat 13 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 52 mg, Sodium 297 mg, Fiber 2 g, Sugar 5 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 4 tablespoons butter (or use peanut oil)
• 4 tablespoons all purpose flour
• 1 medium onion (chopped)
• 1 medium bell pepper (chopped (I use jalapeno for spicier))
• 1 stalk celery (chopped)
• 4 cloves garlic (chopped)
• 2 teaspoons Cajun seasonings (or to taste)
• 1 teaspoon cayenne pepper (optional, for spicier)
• Salt and pepper to taste
• 2 cups chicken stock (or use seafood stock)
• 1 pound crawfish tail meat (par-cooked)
• 1 tablespoon chopped parsley
• FOR GARNISH: Extra chopped parsley, spicy chili flakes, hot sauce
• Cooked rice for serving (if desired)

Instruction:

1. Heat a large pan or pot to medium heat and melt the butter.
2. Add the flour and stir to make a roux. Stir continuously for 5 minutes, or until the roux turns a copper color. Do not let the roux burn.
3. Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.
4. Stir in the Cajun seasonings, cayenne, salt and pepper to taste, and stock or broth. Reduce heat and simmer for 20 minutes to let the flavors develop, stirring occasionally.
5. Add the crawfish tails and warm them through.
6. Remove from heat and stir in the parsley.
7. Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don’t forget the hot sauce!

Crawfish Etouffee

I like to serve this Cajun sensation when I entertain. Etouffee is typically served with shellfish over rice and is similar to gumbo. This dish has its roots in New Orleans and the bayou country of Louisiana. —Tamra Duncan, Lincoln, Arkansas

Prep: 15min

Total: 01h05min

Yield: 8 servings.

Nutrition Facts: calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 579mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein.

Ingredients:

• 1/2 cup butter, cubed
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1-1/4 cups chopped celery
• 1 cup chopped green pepper
• 1/2 cup chopped green onions
• 1 can (14-1/2 ounces) chicken broth
• 1 cup water
• 1/4 cup minced fresh parsley
• 1 tablespoon tomato paste
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 pounds frozen cooked crawfish tail meat, thawed
• Hot cooked rice

Instruction:

In a large cast-iron or other heavy skillet, melt butter; stir in flour. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the celery, pepper and onions; stir until coated. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Bring to a boil., Reduce heat; cover and simmer, 30 minutes, stirring occasionally. Discard bay leaf. Add crawfish and heat through. Serve with rice.

Crawfish Étouffée Recipe by The Cajun Ninja

FAQ

What is etouffee sauce made of?

What’s the difference between crawfish etouffee and crawfish Creole?

What is in etouffee base?

What is the seasoning in etouffee?