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 pre-cooked * See notes
- 1/2 cup unsalted 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 or seafood 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 to a large skillet and place it over low heat. Once melted, add the flour and stir together until a roux is made. Aim to cook it for around ten minutes (or until it reaches the color of peanut butter or chocolate milk).
- Add the celery, peppers, and onion to 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 minutes or until the etouffee has thickened.
- Remove from the heat and serve immediately with rice or French bread.
Video
Notes
Fresh crawfish: Add with onion, celery, and bell peppers.
Other seafood: Try jumbo shrimp, lump crab meat, or firm white fish fillets (cod or Mahi Mahi).
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