Description
Cajun Crawfish Etouffee is a classic New Orleans dish bursting with rich flavors from a perfectly cooked roux, fresh crawfish tails, and a blend of Cajun spices, served over a steaming bed of rice. This comforting, hearty meal captures the true essence of Cajun cuisine and is perfect for those craving authentic Louisiana flavors.
Ingredients
Scale
Vegetables & Aromatics
- 1 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup sweet green pepper, chopped
- 2 tablespoons garlic, minced
- 1/4 cup green onion, minced
- 1 tablespoon fresh parsley, chopped
Roux & Base
- 1/4 cup butter + 1 tablespoon butter
- 1/4 cup all-purpose flour
- 1 tablespoon tomato paste
Seasonings & Sauces
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
Seafood & Liquids
- 1 pound crawfish tail meat, including fat
- 3 cups water or stock (such as seafood or chicken stock)
Serving
- 3 cups cooked rice
Instructions
- Melt Butter and Sauté Onions: In a large saucepan, melt 1/4 cup of butter over medium-high heat. Add the chopped onions and sauté for 5-6 minutes until they start to turn golden brown, which builds the base flavor for the etouffee.
- Make the Roux: Reduce the heat to medium and add the 1/4 cup flour. Stir constantly for 5-6 minutes until the roux turns a light brown or reddish color, which will provide a rich, nutty foundation for the sauce.
- Add Vegetables and Seasoning: Stir in the remaining 1 tablespoon butter, celery, green bell pepper, garlic, tomato paste, salt, black pepper, and cayenne pepper. Cook this mixture for another 3 minutes to tenderize the vegetables and blend the spices.
- Add Liquid and Simmer: Pour in the 3 cups of water or stock and Worcestershire sauce. Bring to a boil, then reduce heat to low and simmer gently for 10 minutes to allow the flavors to meld and the sauce to slightly thicken.
- Add Crawfish and Final Seasoning: Stir in the crawfish tail meat, lemon juice, and green onions. Return the mixture to a gentle boil, then lower the heat and simmer for 6-8 minutes until the crawfish is heated through and the etouffee has thickened to a creamy consistency.
- Finish and Serve: Turn off the heat and fold in the fresh parsley. Serve the Cajun Crawfish Etouffee immediately hot over a bed of cooked rice for a satisfying meal.
Notes
- This recipe is adaptable—if crawfish tails are not available, shrimp can be used as a substitute.
- Make sure to cook the roux slowly and stir frequently to avoid burning and to develop the proper flavor and color.
- Use seafood or chicken stock for added depth of flavor instead of water if possible.
- Adjust the cayenne pepper to your preferred spice level to make the dish milder or spicier.
- Leftover etouffee can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing and simmering
- Cuisine: Cajun, Louisiana Creole
Nutrition
- Serving Size: 1 cup (about 240 grams)
- Calories: 320
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 120 mg
Keywords: Cajun, Crawfish Etouffee, Louisiana, Seafood, Roux, Creole, Spicy, Rice, Southern Cooking
