Crawfish Etouffee Recipe
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.
Servings: 4
Calories: 214kcal
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
Instructions
- Heat a large pan or pot to medium heat and melt the butter.
- 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.
- Add the onion, peppers, celery and garlic. Stir and cook for 5 minutes to soften.
- 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.
- Add the crawfish tails and warm them through.
- Remove from heat and stir in the parsley.
- Serve over white rice (if desired) and garnish with extra parsley and spicy chili flakes. Don't forget the hot sauce!
Video
Notes
Nutrition facts estimated without rice.
Raw Crawfish. If using raw crawfish, cook the peeled tails with with the onion, peppers and celery, then continue with the recipe. The tails will cook through during simmering.
Nutrition
Calories: 214kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 297mg | Potassium: 349mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2122IU | Vitamin C: 43mg | Calcium: 37mg | Iron: 1mg