crawfish etouffee

Transport the rich and buttery flavors of Crawfish Etouffee from New Orleans to your dinner table tonight with this easy, no-fuss Crawfish Etouffee recipe!

Crawfish Etouffee

unsalted butter

yellow onion, finely diced

green bell pepper,

garlic

all-purpose flour

tomato paste

unsalted chicken broth broth

Worcestershire sauce

hot sauce

Cajun

Kosher salt

black pepper

bay leaf

tomato

Add the butter to a large sauté pan or Dutch oven over medium-high heat. Do not allow the butter to burn. Add the onion, bell pepper, and celery as soon as the butter has melted and sauté until softened, 6-8 minutes. Add the garlic and sauté 1 minute more.

Sprinkle the flour over the mixture, and stir for about 1 - 2 minutes.&nbsp;

Stir in the tomato paste, and begin adding the first 2 cups of chicken broth one big splash at a time, stirring well after each addition. Add the remaining chicken broth and stir to combine.

Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato.&nbsp;

Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Stir occasionally. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. Serve with a heaping serving of fluffy white rice, and enjoy!

Crawfish Etouffee – this classic Louisiana dish with a buttery, rich and flavorful sauce with heaps of fresh crawfish tails and herbs and spices is guaranteed to have you wanting seconds and even thirds!

(28.4 g) butter

(30 ml) canola oil

(45 g) flour

½ medium (170 grams) onion, (diced)

(75 grams) green bell pepper, (diced)

(about 1-2 sticks) celery, (chopped)

(5.6 g) garlic, (minced)

(0.91 g) thyme, (fresh or dried)

(200 g) tomato, (chopped)

(2.30 g) paprika

(24 g) Creole seasoning

(237 ml) crawfish stock, (or chicken stock (adjust

crawfish

(7.6-11.4 g) parsley, (chopped)

green onions, (chopped)

Salt (to taste)

In a large Dutch oven or heavy-bottomed saucepan, combine melted butter, oil, and flour until smooth.

Cook on medium heat, stirring continuously, for about 10-12 minutes until you have achieved the desired color. Don’t walk away from the stove during this process. It might burn.

Add the onion, green pepper, and celery and cook for 8- 10 minutes –stirring frequently.

Then add garlic, thyme, and bay leaf – continue stirring for about 2 minutes.

Next, throw in about 1 cup chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning, and let it cook for 5 minutes.

Gradually pour in about 1 -2 cups  of stock  bring to a boil, and let it simmer.(adjust thickness with more stock as needed). Add the crawfish, simmer for 3-4 more minutes.

Adjust thickness soup and flavor with more crawfish broth or water, hot sauce,  and salt.

Stir in the green onions and chopped parsley.

Serve over hot cooked rice.

Add a teaspoon or two of butter or oil to a saucepan or skillet. Then throw in the crawfish shells, the remaining scraps of onion, garlic, and celery together with aromatics like bay leaf and thyme.

Saute for about 5-7 minutes, constantly stirring to prevent it from burning. Add about 5 cups of water.

Bring to a boil, lower heat, and let it simmer for 20 minutes.

Remove from heat and strain using a sieve. Set stock aside.

Crawfish Stock

Crawfish Etouffee is one of my favorite classic Louisiana dishes made with a robust gravy-like sauce, chopped vegetables, and plenty of crawfish tails. A rich, well-developed roux is the foundation for good etouffee, and a good amount of Cajun seasoning brings everything together in this flavorful dish.

Cajun Crawfish Etouffee Recipe

onion

green bell pepper

celery (chopped)

garlic (minced)

fresh thyme leaves (or 1/2 teaspoon dried thyme leaves)

tomato (chopped)

cajun seasoning (store-bought

unsalted chicken stock (or shrimp

salt

crawfish tail meat

white rice (for serving)

green onions and fresh chopped parsley (for garnish)

In a medium, heavy-bottom skillet or Dutch oven, melt four tablespoons of butter over medium heat. Add the flour to the pan and cook the flour with the butter, stirring constantly with a wooden spoon or silicone whisk, for 8 to 10 minutes, or until it reaches a light peanut butter color and has a nutty aroma. Do not walk away from the stove, the roux can easily burn.

Add the onion, bell pepper, and celery and cook for 7-8 minutes, stirring occasionally, until the vegetables have softened. Add the garlic and cook for 1 minute or until fragrant.

Add the thyme, bay leaf, tomato, cajun seasoning, and Worcestershire sauce and cook while stirring for 2 to 3 minutes. Slowly pour in one cup of chicken stock, while stirring, and bring the sauce to a boil then reduce to a simmer. Simmer the sauce for 20-25 minutes, adding more chicken stock as necessary until the sauce reaches a thick gravy-like consistency. Season with salt and cracked black pepper to taste.

Stir in the crawfish tails and continue to simmer the etouffee for 3-5 minutes. Remove the pan from the heat, allow the etouffee to cool for about 10 minutes, and serve crawfish etouffee in bowls over buttered white rice. Garnish with chopped green onions and parsley.

Looking for the best sides to eat with your flavorful etouffee? We have 16 delicious ideas for the perfect meal.

What To Serve With Etouffee

etouffee

Make the best etouffee using your favorite recipe.

Make a side dish from the list above. You can eat etouffee with jasmine rice, cornbread, cauliflower rice, quinoa, polenta, wedge salad, eggplant parmesan, mashed potatoes, green bean almondine, roasted brussel sprouts, southern-style collard greens, sweet potato fries, black-eyed peas salad, grilled asparagus, garlic knots, and apple coleslaw.

Serve and enjoy a wonderful meal :)

Looking for the wonderful flavor of New Orleans? Try this Magnolia Bar and Grill Crawfish Etouffee.

Magnolia Bar and Grill Crawfish Etouffee

Crawfish Tails

Salt

Cayenne Pepper

butter

Onion,

Flour

lemon

Tomato Paste

Green Onion

Parsley

Use a saucepan with a tight fitting lid to "Etouffe". Season crawfish tails with salt and pepper; set aside. Melt butter, add chopped onion, and cook over medium heat until onions are tender. Stir in flour, blend well, and add 3/4 cup water, lemon, tomato paste, and cook slowly for about 20 minutes, and add a little more water occasionally. When sauce is done, add crawfish tails; cover with lid. Cook 8 minutes. Season again, to taste. Add green onion, parsley, cook 2 minutes longer. Serve over steamed rice.

I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you? 
&nbsp;

Looking for a new recipe for Lent when I tried this. Good stuff.

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The most viewed crawfish etouffee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine