Crawfish Etouffee

Name: Crawfish Etouffee
Prep time: 10 min
Cook time: 30 min
Yield: 4 servings
Cuisine: American
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)

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.

🌍American 🏷️Bell peppers 🏷️Cajun 🏷️Crawfish 🏷️Roux 🏷️Spicy

Total

Servings

4

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Chilipeppermadness

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)optional
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)

14 Ingredients

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Instructions

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!