Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over a hot bowl of rice. If you can't find crawfish, yo…
can substitute lobster or shrimp.
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1/2 cup yellow onion (diced)
- 1/3 cup celery (diced)
- 1/3 cup green bell pepper (diced)
- 1 tablespoon jalapeno (diced)
- 5 cloves garlic (minced, about 3 Tbsp.)
- 2 teaspoons fresh thyme (minced)
- 1 cup fresh tomatoes (diced)
- 3 cups chicken stock (or seafood stock)
- 1/2 teaspoon crab boil (liquid seasoning)
- 3 teaspoons worcestershire sauce
- 1/4 teaspoon cayenne pepper
- 2 teaspoons creole seasoning
- 1 teaspoon granulated garlic
- 1 1/2 teaspoons kosher salt
- 1 pound crawfish (tails)
- 1/2 lemon (small, juice from)
- 3 dashes hot sauce
- 1 cup green onions (chopped)
- 1/4 cup flat leaf parsley (chopped)
- 2 tablespoons butter (room temperature)
- Start by making a roux: In a large, heavy saucepan over medium-high heat, melt the butter and whisk in flour to combine. Cook until the roux is a shade darker than peanut butter and you smell a faint nutty aroma.
- Add onions and cook for 2 minutes, then add celery, bell pepper, jalapeño, garlic, and thyme. Cook until vegetables are soft, about 3 minutes.
- Add tomatoes, stock, crab boil, Worcestershire sauce, cayenne pepper, Creole seasoning, granulated garlic, and kosher salt. Bring to a boil and then reduce the heat to a simmer, and cook uncovered for 20-25 minutes, stirring occasionally.
- Add crawfish tails, juice of half a lemon, hot sauce, green onions, and parsley and cook for 15 minutes over medium heat, stirring often. Remove from heat and add remaining butter until combined.
|Calories300Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.