Print

Easy Crawfish Etouffee Recipe

Easy Crawfish Etouffee Recipe
Print Recipe

★★★★★

5 from 22 reviews

A classic Louisiana dish, Easy Crawfish Etouffee features tender crawfish tails simmered in a rich, flavorful brown roux with aromatic vegetables and Cajun spices. This comforting, hearty stew is perfect served over steamed rice for a taste of authentic Cajun cuisine at home.

Ingredients

Scale

Roux

  • 4 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Main Ingredients

  • 1 pound crawfish tail meat
  • 2 cups chicken broth
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup green bell pepper, diced
  • 1 teaspoon chopped fresh thyme
  • 3 cloves garlic, minced
  • 1 bay leaf

Seasoning

  • 1 tablespoon Cajun seasoning (or Creole seasoning)
  • Salt, to taste
  • Hot sauce, to taste

Garnish

  • Chopped parsley

Instructions

  1. Make the Roux: In a large heavy-bottom pot, melt butter and olive oil over medium-low heat. Whisk in the flour and stir continuously for 10 to 15 minutes until the roux turns a rich brown color similar to milk chocolate. Keep stirring carefully to avoid burning; adjust heat as necessary. If the mixture thickens unevenly, you can add a bit more flour or oil.
  2. Cook the Vegetables: Add the diced onions, celery, green bell pepper, minced garlic, chopped thyme, and bay leaf to the roux. Pour in the chicken broth and increase the heat to medium. Stir well and bring the mixture to a gentle boil. Let it cook for 5 to 6 minutes until the vegetables become slightly tender.
  3. Season the Broth: Stir in the Cajun seasoning, hot sauce, and salt. Taste the broth and adjust seasoning accordingly to suit your preference. Let the stew simmer gently for about 5 minutes to allow the flavors to meld.
  4. Add Crawfish: Fold in the crawfish tail meat and simmer the etouffee for another 2 to 3 minutes until the crawfish is fully cooked through. Remove from heat once done.
  5. Serve: Spoon the crawfish etouffee over steaming hot rice, garnish with chopped parsley, and enjoy a delicious, authentic Cajun meal!

Notes

  • Watch the roux carefully while cooking; stirring constantly prevents burning and ensures a smooth, even color.
  • Use fresh or frozen crawfish tails; thaw properly before cooking if frozen.
  • Adjust the amount of hot sauce and Cajun seasoning to your preferred spice level.
  • This dish pairs perfectly with white rice but can also be enjoyed with crusty bread.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stove.

Nutrition

Keywords: crawfish etouffee, cajun recipe, louisiana cooking, seafood stew, easy etouffee

Find it online: https://lucabites.com/easy-crawfish-etouffee-recipe/