Crawfish Etouffee Recipe
This flavorful crawfish étouffée is made with a rich, copper-toned roux, Cajun-seasoned broth, and tender crawfish tails. Simmered to perfection with aromatic vegetables, it’s a comforting Southern classic. Serve over rice with a sprinkle of parsley and a dash of hot sauce!
Ingredients
- 4 tablespoons butter or peanut oil
- 4 tablespoons all-purpose flour
- 1 medium onion chopped
- 1 medium bell pepper chopped (swap for jalapeño for extra heat)
- 1 stalk celery chopped
- 4 cloves garlic minced
- 2 teaspoons Cajun seasoning or to taste
- 1 teaspoon cayenne pepper optional, for added spice
- Salt and pepper to taste
- 2 cups chicken or seafood stock
- 1 pound par-cooked crawfish tail meat
- 1 tablespoon chopped parsley
- For Garnish: Extra chopped parsley spicy chili flakes, hot sauce
- For Serving Optional: Cooked rice
Instructions
- Heat a large pan or pot over medium heat and melt the butter.
- Stir in the flour to create a roux, stirring continuously for about 5 minutes until it turns a rich copper color. Be careful not to burn it.
- Add the onion, bell pepper, celery, and garlic. Cook for 5 minutes, stirring occasionally, until softened.
- Mix in the Cajun seasoning, cayenne, salt, pepper, and stock. Reduce the heat and let it simmer for 20 minutes, stirring occasionally, to develop the flavors.
- Add the crawfish tails and cook just until heated through.
- Remove from heat and stir in the parsley.
- Serve over white rice if desired, garnished with extra parsley, spicy chili flakes, and a dash of hot sauce. Enjoy!