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Crawfish Étouffée

A creamy and flavorful dish that celebrates the rich culinary tradition of Louisiana cuisine, featuring succulent crawfish tails smothered in a savory sauce infused with Cajun spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Louisiana, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb crawfish tails
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 cups seafood stock or water
  • 1 can diced tomatoes (14.5 oz)
  • 2 teaspoons Cajun seasoning
  • Salt and pepper to taste
  • 2 green onions chopped (for garnish)
  • Cooked white rice (for serving)

Method
 

Preparation
  1. In a large skillet or pot, melt the butter over medium heat. Add the flour and constantly stir for about 10-15 minutes until it turns a light brown color.
  2. Add the chopped onion, bell pepper, celery, and garlic to the roux. Cook for about 5 minutes, or until the vegetables soften.
  3. Gradually pour in the seafood stock (or water), continuously stirring to avoid lumps.
  4. Add in diced tomatoes, crawfish tails, Cajun seasoning, salt, and pepper. Mix well to combine.
  5. Allow the mixture to simmer for about 20-30 minutes, stirring occasionally until it thickens to your desired consistency.
  6. Serve the Crawfish Étouffée over a bed of cooked white rice, and garnish with chopped green onions.

Notes

If you can’t find crawfish tails, shrimp can be a great alternative. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. The perfect color of the roux is key for flavor.