Description
Crawfish Étouffée is a classic Cajun and Creole dish from Louisiana featuring tender crawfish tails simmered in a rich, flavorful roux-based sauce with aromatic vegetables and spices. Traditionally served over steamed white rice, this hearty and savory dish perfectly balances bold seasonings and comforting textures, making it a beloved staple for seafood lovers and fans of Southern cuisine.
Ingredients
Scale
Roux and Vegetables
- 4 tablespoons butter or peanut oil
- 4 tablespoons all-purpose flour
- 1 medium onion, chopped
- 1 medium bell pepper, chopped (jalapeno for spicier)
- 1 stalk celery, chopped
- 4 cloves garlic, chopped
Seasonings and Stock
- 2 teaspoons Cajun seasoning (or to taste)
- 1 teaspoon cayenne pepper (optional, for spicier)
- Salt and pepper to taste
- 2 cups chicken stock or seafood stock
Main Ingredients
- 1 pound crawfish tail meat, par-cooked
- 1 tablespoon chopped parsley
Garnishes and Serving
- Extra chopped parsley for garnish
- Spicy chili flakes (optional)
- Hot sauce (optional)
- Cooked white rice for serving (optional)
Instructions
- Prepare the Roux: Heat a large pan or pot over medium heat and melt the butter. Add the flour and stir continuously for about 5 minutes, until the roux achieves a rich copper color. Be careful not to let it burn as this will affect the flavor.
- Sauté Vegetables: Add the chopped onion, bell pepper (or jalapeno), celery, and garlic to the roux. Cook and stir for 5 minutes until the vegetables soften and become fragrant.
- Add Seasonings and Stock: Stir in Cajun seasoning, cayenne pepper if using, and salt and pepper to taste. Pour in the chicken or seafood stock slowly while stirring to combine everything smoothly.
- Simmer the Étouffée: Reduce the heat to low and let the mixture simmer gently for 20 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
- Add Crawfish and Finish: Stir in the par-cooked crawfish tails and warm them through for a few minutes without overcooking. Remove the pot from heat and stir in the chopped parsley for freshness.
- Serve: Spoon the crawfish étouffée over steamed white rice if desired. Garnish with extra chopped parsley, sprinkle with spicy chili flakes, and offer hot sauce on the side for added heat.
Notes
- Use peanut oil as a substitute for butter for a more authentic Cajun flavor or if avoiding dairy.
- Adjust cayenne and Cajun seasoning to match your preferred spice level.
- The roux color is key: a copper color means a balanced flavor; darker roux can make the dish more bitter.
- Par-cooked crawfish tails simplify preparation and ensure tender texture without overcooking.
- This dish pairs well with crusty French bread to soak up the sauce besides rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering, Sautéing
- Cuisine: Cajun, Creole, Southern American
Nutrition
- Serving Size: 1 cup étouffée with 1/2 cup cooked rice
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 125mg
Keywords: Crawfish étouffée, Cajun recipe, Creole seafood, Louisiana cuisine, spicy crawfish, roux, Southern cooking
