Description
A classic Louisiana Crawfish Étouffée made with a rich butter roux, tender crawfish tails, and bold Cajun seasoning served over rice.
Ingredients
Scale
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, chopped
- 2 teaspoons Cajun seasoning
- 1 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 2 cups chicken stock or seafood stock
- 1 pound crawfish tail meat
- 1 tablespoon chopped parsley
- Cooked white rice, for serving
Instructions
- Melt butter in a large pan over medium heat.
- Stir in flour and cook, stirring constantly, until the roux turns copper in color.
- Add onion, bell pepper, celery, and garlic, then cook until softened.
- Stir in Cajun seasoning, cayenne, salt, and pepper.
- Pour in stock and simmer for 20 minutes, stirring occasionally.
- Add crawfish tails and warm through.
- Remove from heat and stir in parsley.
- Serve over cooked white rice with garnish.
Notes
- Use seafood stock for deeper flavor.
- Do not overcook crawfish to keep them tender.
- Adjust spice level with hot sauce at serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 165mg