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Crawfish Étouffée
Crawfish Étouffée
Crawfish Étouffée is a classic Cajun dish from Louisiana, typically made with crawfish tails cooked in a rich and flavorful sauce made from a roux (browned flour and fat), vegetables like onions, bell peppers, and celery, and seasoned with herbs and spices like cayenne pepper, paprika, and thyme. It is usually served over rice and is known for its delicious and slightly spicy flavor.
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 pound cooked crawfish tails
- 3 cups seafood broth or chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Cooked white rice for serving
- green onions chopped for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the flour and cook, stirring constantly, to make a roux. Cook until the roux is a dark caramel color, about 10-15 minutes.
- Add the chopped onion, bell pepper, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the crawfish tails and cook for another 2-3 minutes.
- Gradually pour in the broth while stirring to combine. Add the paprika, cayenne pepper, thyme, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low and let the étouffée simmer for about 20-30 minutes, stirring occasionally, until the flavors meld together and the sauce thickens.
- Taste and adjust seasoning if needed.
- Serve the crawfish étouffée over cooked white rice and garnish with chopped green onions.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 118kcal (6%)Carbohydrates: 21g (7%)Protein: 6g (12%)Fat: 1g (2%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 22mg (7%)Sodium: 754mg (33%)Potassium: 205mg (6%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 699IU (14%)Vitamin C: 29mg (35%)Calcium: 61mg (6%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
