Description
Hearty louisiana crawfish etouffee delivers a spicy Creole classic straight from New Orleans’ rich culinary traditions. Rich roux and tender crawfish create a comforting meal that connects you to authentic southern hospitality.
Ingredients
Scale
Holy Trinity Base:
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 ribs celery, diced
- 5 cloves garlic, minced
Main Protein:
- 1 pound (1 lb) Louisiana crawfish tails
Roux, Sauce, and Seasonings:
- 12 tablespoons butter
- 1/2 cup all-purpose flour
- 4 cups seafood stock
- 2 teaspoons Better than Bouillon lobster base
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground cayenne pepper
Garnish and Serving:
- 1 bunch green onions, chopped
- 4 cups hot cooked rice or grits
- Hot sauce
Instructions
- In a large skillet, melt butter over medium heat. Sauté onions, celery, bell peppers, and garlic for 5 minutes until vegetables become translucent and aromatic.
- Lower heat to medium-low. Add flour to the same skillet and continuously whisk butter and flour together, creating a roux. Stir constantly for 10-15 minutes until the mixture turns a rich, golden-brown color resembling peanut butter.
- Gradually incorporate seafood broth into the roux, whisking steadily to prevent lumps. Return sautéed vegetables to the skillet and add seasonings and bouillon. Simmer for 10 minutes until the sauce reaches a thick, gravy-like consistency.
- Introduce crawfish tails into the sauce, gently stirring and heating until thoroughly warmed. Taste and adjust seasonings as needed for optimal flavor balance.
- Plate the etouffee over steaming hot rice or creamy grits. Garnish with freshly chopped green onions and offer hot sauce on the side for additional heat and personalization.
Notes
- Swap butter for olive oil to create a lighter, heart-healthy version of this classic Cajun dish.
- Freeze leftover crawfish etouffee in airtight containers for up to 3 months, ensuring a quick meal later.
- Use gluten-free flour or cornstarch as a roux thickener for those with wheat sensitivities.
- Enhance the dish’s depth by toasting spices like paprika and cayenne before adding to the sauce, intensifying their flavors and aromatics.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg