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Louisiana Crawfish Étouffée Recipe

Louisiana Crawfish Étouffée Recipe
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★★★★★

4.8 from 25 reviews

Louisiana Crawfish Étouffée is a classic Cajun dish featuring tender crawfish tails simmered in a rich, flavorful roux-based sauce made with the Cajun holy trinity of onion, bell pepper, and celery. Served over steaming white rice and seasoned with a blend of spices and Worcestershire sauce, this comforting dish offers a perfect balance of smoky, spicy, and savory flavors, capturing the essence of Southern Louisiana cuisine.

Ingredients

Scale

Crawfish and Sauce Ingredients

  • 1 lb crawfish tails (fresh or frozen, peeled and deveined)
  • ¼ cup unsalted butter
  • ¼ cup vegetable oil
  • 1 medium onion, finely chopped
  • 1 medium bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth (or seafood broth)
  • 1 ½ tablespoons all-purpose flour
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon thyme
  • 1 bay leaf
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 1 teaspoon hot sauce (optional, for extra heat)
  • 1 tablespoon Worcestershire sauce (ensure it’s alcohol-free)

Garnishes and Serving

  • 2 green onions, sliced (for garnish)
  • Cooked white rice (for serving)
  • Fresh parsley (for garnish, optional)

Instructions

  1. Prepare the Roux: In a large skillet or Dutch oven, heat the butter and vegetable oil over medium heat until melted. Whisk in the all-purpose flour and stir constantly for 5-7 minutes until the roux turns a light brown color, similar to peanut butter, which develops the base flavor and thickens the sauce.
  2. Cook the Vegetables: Add the finely chopped onion, bell pepper, and celery to the roux. Sauté for about 5 minutes until the vegetables soften and release their aroma. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning.
  3. Add Broth and Seasonings: Gradually pour in the chicken broth while stirring to combine it smoothly with the roux and vegetables. Stir in the Cajun seasoning, smoked paprika, thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer, allowing the sauce to thicken over 10-15 minutes, stirring occasionally to prevent sticking.
  4. Add the Crawfish: Stir in the crawfish tails, ensuring frozen tails are fully thawed and drained beforehand. Simmer the mixture for an additional 5-7 minutes so the crawfish warms through and absorbs the flavorful sauce. Add hot sauce at this stage if you prefer additional heat.
  5. Finish the Sauce: Stir in Worcestershire sauce to deepen the flavor profile. Taste the dish and adjust salt or pepper as needed, then remove the bay leaf before serving.
  6. Serve: Spoon the crawfish étouffée generously over hot cooked white rice. Garnish with sliced green onions and fresh parsley if desired for added freshness and color.

Notes

  • Take your time making the roux, as it’s key to the dish’s texture and flavor; stirring constantly prevents burning and creates a smooth base.
  • Fresh crawfish tails offer the best flavor, but frozen tails are a convenient substitute.
  • Adjust spiciness by modifying the Cajun seasoning and hot sauce quantities according to your preference.
  • The étouffée can be prepared ahead and stored in the refrigerator for up to 2 days; flavors often meld and improve with time.
  • Always remove the bay leaf before serving to avoid an overpowering taste.

Nutrition

Keywords: Louisiana, Crawfish Étouffée, Cajun cuisine, seafood stew, Southern cooking, roux sauce, spicy seafood, comfort food

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