crawfish etouffee recipe

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!

Crawfish Etouffee

(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)

bay leaf

(200 g) tomato, (chopped)

Worcestershire sauce

(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 a classic Louisiana dish full of robust flavor.  This dish is famous for its Cajun influence and surprisingly easy and quick to make.

Pounds Crawfish Tails (cooked and peeled)

Cup Unsalted Butter

Each Yellow Onions (chopped)

Ribs Celery (chopped)

Each Green Bell Peppers (Chopped)

Each Bay Leaves (Large)

Tablespoons All Purpose Flour (All Purpose)

Salt

Cayenne Pepper

Tablespoons Fresh Parsley (chopped)

Tablespoons Green Onions (chopped)

Cups Seafood Stock ((see below))

Crawfish Peelings (pan full)

Each Crawfish Boil Onions (from leftover crawfish boil)

Each Crawfish Boil Garlic Bulbs (from leftover crawfish boil)

Water

Make seafood stock - this can be done ahead of time if needed.  Take a pan full of crawfish peelings and some vegetables (onions/garlic) from your crawfish boil and boil with water - covered - for an hour.  If you do not have the ability to do this step you can just use store bought seafood stock.

In a pan melt all the butter.

Add the chopped onions, bell pepper and celery (the trinity)

Cook on medium heat for about 3 minutes - until the vegetables are clear and soft.

Add the flour and continue to cook a further 3 minutes.

Add crawfish tails and cook 2 more minutes.

Add all bay leaves, continuing to stir.

Slowly add the stock, stirring and you'll see it start to thicken up.  Add the salt and cayenne and cook for 5 minutes.

Add the Parsley and green onions and cook for another 5 minutes.

Remove bay leaves.

Serve over rice.

The best crawfish etouffee I’ve ever made!!  Really great!!  Added Cajun seasoning to taste!!   Certainly delicious!  Thanks for sharing!

Tried this recipe tonight and I give it a ⭐️⭐️⭐️⭐️⭐️ It was great!!!!!

https://content.jwplatform.com/videos/KrPiS1XM.mp4

Delicious Cajun Crawfish Etouffee, a classic Louisiana Dish.

This easy Crawfish Étouffée recipe is my take on the Louisiana classic. It has fresh Louisiana crawfish simmered in a flavorful sauce and served with a scoop of hot rice (or grits).

Crawfish Étouffée

yellow onion (, diced)

green bell pepper (, diced)

celery (, diced)

garlic (, minced)

Tablespoons butter (, divided)

all-purpose flour

seafood stock* (,

Better than bouillon lobster base*

Cajun seasoning

salt

black pepper

thyme

cayenne pepper (, ground,

onions

lb Louisiana Crawfish Tails

rice

Hot sauce ((I like Crystal))

Sauté &quot;Holy Trinity&quot; Veggies: Add 3-4 tablespoons butter or oil to a 12’’ cast iron skillet, or dutch oven over medium heat. Once melted, add onion, celery, bell pepper and garlic and cook for 5 minutes, until translucent. Remove veggies to a bowl.

Roux: Reduce heat to medium low. Add 8 tablespoons (1 stick) butter to the pan. Once melted, add flour, and whisk to combine. Cook, whisking continuously, for about 10-15 minutes, or until it turns golden, the color of peanut butter. Be careful not to let it burn.

Finish Gravy: Reduce heat to low and slowly add the seafood broth, using a whisk to constantly stir as you pour a slow and steady stream into the pot. Whisk until completely smooth. Add veggies back to the sauce, along with seasonings and bouillon. Simmer on low heat for 10 minutes. You want the consistency of gravy. If needed, add 1 - 2 tablespoons more flour by ladling out a big spoonful of the broth into a cup, stir in the flour until smooth, and return to the pot. Cook until thickened.

Crawfish: Add cooked crawfish tails and cook until warmed through. Taste and adjust seasonings as needed.

Serve over hot cooked white rice, or cooked grits. Garnish with green onion, and serve with hot sauce.

I was down in New Orleans and had Crawfish Etouffee at the Creole House Restaurant and it was fantastic.  This recipe has the exact taste.  I loved it. This is the best.

This was amazing. I am a Louisiana girl living in Connecticut and I miss the food so I make it a lot more often than I ever did in Louisiana. Absence makes the heart grow fonder and all. This recipe was a great base (I took some liberties, added red bell pepper with the trinity, more garlic, aerogarden jalapeños). But mostly used your recipe because I had Connecticut guests and I knew their spice tolerance varies. I loved the BTB Lobster base as a sub for not having shrimp and crawfish shells to really make from scratch. All of my guests had multiple bowls (one person said it’s one of the best things he’s ever tasted and had four!) and I had a few flavors of Tabasco out, plus Crystal and salt and pepper to add to taste. All of the guests have had my gumbo and it started a conversation of Louisiana food and I love that you included that bit about making it Creole with the tomatoes. I took some of the same group to a restaurant that had corn and tomatoes in their gumbo and had to explain why I wasn’t happy that the restaurant advertised as Cajun.

Made this last night, I added a handful of peeled, deveined cooked shrimp. It was wonderful, we all had seconds. Will definitely add this to the keep box!

https://content.jwplatform.com/videos/z4bS1ii2.mp4

This easy Crawfish Étouffée recipe is my take on a Louisiana classic. It has fresh Louisiana crawfish simmered in a flavorful, buttery sauce with fresh vegetables and spices. It's served over hot rice or grits and will wow any guests!

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