Crawfish Etouffee Recipe
Bring the flavors of Louisiana to your door with my mouthwatering crawfish étouffée. Featuring tender crawfish smothered in an aromatic Cajun stew, it makes an easy and cozy dinner. Watch the video below to see how I make it in my kitchen.
Servings 4 servings
Calories 310kcal
Ingredients
- 2 pounds crawfish fresh or thawed
- 1/2 cup butter chopped
- 1/2 cup all purpose flour
- 1 cup celery finely chopped
- 1 green bell pepper diced
- 1 small onion diced
- 14.5 ounces chicken broth
- 1 cup water
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper optional
Instructions
- Add the butter and the large skillet and place it over medium heat. Once melted, add the flour and stir together until a roux is made.
- Add the celery, peppers, and onion, and mix into the roux. Add the broth, water, bay leaf, Cajun seasoning, and cayenne pepper. Bring everything to a boil.
- Once boiling, reduce the heat to a simmer. After 5 minutes, add the crawfish and cook everything together for 5-10 minutes, or until the etouffee has thickened.
- Remove off the heat and serve immediately.
Video
Notes
TO STORE: Place leftovers in an airtight container and store them in the refrigerator for up to 5 days.
TO FREEZE: Place the cooked and cooled leftovers in a shallow container and store them in the freezer for up to 6 months.
TO REHEAT: Either reheat in the microwave for 30-40 seconds or in a non-stick skillet.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 17g | Protein: 19g | Fat: 14g | Sodium: 647mg | Potassium: 284mg | Fiber: 2g | Vitamin A: 1875IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg | NET CARBS: 15g