Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over a hot bowl of rice. If you can’t find crawfish, you can substitute lobster or shrimp.
Satisfy your sweet tooth with this easy-to-make recipe for Crawfish Étouffée.
1. Info for Crawfish Étouffée
- Cook Time: 45 min
- Total Time: 45 min
- Servings: 5
- Calories: 297.19 kcal
2. Ingredients for Crawfish Étouffée
- 4 Tbsp. butter
- 4 Tbsp. all purpose- flour
- 1/2 cup yellow onions, diced
- 1/3 cup celery, diced
- 1/3 cup green bell pepper, diced
- 1 Tbsp. jalapeño, diced
- 5 cloves of garlic, minced ( about 3 tbsp.)
- 2 tsp. fresh thyme, minced
- 1 cup fresh tomatoes, diced
- 3 cups seafood or chicken stock
- 1/2 tsp. liquid crab boil seasoning
- 3 tsp. Worcestershire sauce
- 1/4 tsp. cayenne pepper
- 2 tsp. Creole seasoning
- 1 tsp. granulated garlic
- 1 1/2 tsp. kosher salt
- 1 pound crawfish tails
- Juice of half a small lemon
- 3 dashes of hot sauce
- 1 cup chopped green onions
- 1/4 cup chopped Italian parsley
- 2 Tbsp. butter, room temperature
3. Directions:
- Start by making a roux: In a large, heavy saucepan over medium-high heat, melt the butter and whisk in flour to combine. Cook until the roux is a shade darker than peanut butter and you smell a faint nutty aroma.
- Add onions and cook for 2 minutes, then add celery, bell pepper, jalapeño, garlic, and thyme. Cook until vegetables are soft, about 3 minutes.
- Add tomatoes, stock, crab boil, Worcestershire sauce, cayenne pepper, Creole seasoning, granulated garlic, and kosher salt. Bring to a boil and then reduce the heat to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally.
- Add crawfish tails, juice of half a lemon, hot sauce, green onions, and parsley and cook for 15 minutes over medium heat, stirring often. Remove from heat and add remaining butter until combined.
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