Cajun Crawfish Etouffee Recipe
Cajun crawfish étouffée is a rich, buttery Louisiana classic made with tender crawfish simmered in a silky, savory roux-based sauce.
Equipment
- Dutch Oven (or large heavy-bottom pot)
Ingredients
- 1 lb Pre-cooked Crawfish Tail Meat
- 8 tbsp Salted Butter
- 1/2 cup All Purpose Flour
- 1 large Yellow Onion, (diced)
- 2 Bell Peppers, (diced) - I used a mix of orange and red bell peppers but any color works
- 3 Celery Stalks, (diced)
- 6 cloves Garlic, (diced)
- 1 1/2 tbsp Cajun Seasoning, (if your cajun seasoning blend has salt, be careful with adding more salt and be sure to taste as you go to prevent the dish from being too salty)
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1/2 tsp Oregano
- 2 tbsp Tomato Paste
- 1 tsp Chicken Bouillon Paste
- 2 Bay Leaves
- 1 can Stewed Tomatoes
- 2 1/2 cups Seafood Stock, (chicken stock also works here)
- 1/2 cup Heavy Cream
- 1 tbsp Lemon Juice
- 1 tbsp Worcestershire Sauce
- Salt and Pepper, (to taste)
- Fresh Parsley or Green Onions, (for garnish)
Instructions
- Prep - I like to add my thawed frozen crawfish meat to a bowl and rinse with cool water. This removes any dirt or debris that may have been left behind. Drain and set aside. This is optional but I recommend it. 1 lb Pre-cooked Crawfish Tail Meat
- First we're going to make the roux. Add butter to a large pot or dutch oven over medium low heat. Once melted, stir in the flour and continue to stir frequently for about 25-30 minutes, until it's the color or peanut butter. Don't walk away from the pan as it can burn quickly and once it's burned it can't be salvaged, you'll have to start over again! (Pro tip: if you're noticing that some spots on the pan are browning quicker than others, rotate the pan periodically so that it doesn't burn) 8 tbsp Salted Butter 1/2 cup All Purpose Flour
- Once your roux is done, add in your diced onion, bell peppers, and celery. Increase stove to medium heat. Cook for 5-7 minutes, stirring frequently, until softened and fragrant. Then add in garlic, cajun seasoning, onion powder, garlic powder, oregano, tomato paste, and chicken bouillon paste. Continue to cook for 5 minutes, continuing to stir the pot until everything is mixed together and the tomato paste is slightly deepened in color. (if you're using a salt free cajun seasoning, I recommend adding salt and pepper, to taste, at this stage of cooking) 1 large Yellow Onion 2 Bell Peppers 3 Celery Stalks 6 cloves Garlic 1 1/2 tbsp Cajun Seasoning 2 tsp Onion Powder 2 tsp Garlic Powder 1/2 tsp Oregano 2 tbsp Tomato Paste 1 tsp Chicken Bouillon Paste
- Add the stewed tomatoes, seafood stock, and bay leaves. Stir together to ensure everything is mixed properly and cover with a lid. Reduce stove to low heat and simmer for 25-30 minutes, until the vegetables are soft and the sauce can coat the back of a spoon. Stir in heavy cream, lemon juice, Worcestershire sauce, and taste for salt and pepper. Add as needed. 2 Bay Leaves 1 can Stewed Tomatoes 2 1/2 cups Seafood Stock 1/2 cup Heavy Cream 1 tbsp Lemon Juice 1 tbsp Worcestershire Sauce Salt and Pepper
- Once everything is fully incorporated, add the crawfish tail meat and stir together. Cook for about 5-7 minutes, until they're warmed throughout and remove from the heat. For best results, let the etouffee sit for about 30 minutes before serving to let the flavors come together. Garnish with fresh parsley or diced green onions and serve with white rice.
Nutrition
Calories: 331kcal, Carbohydrates: 24g, Protein: 8g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 778mg, Potassium: 579mg, Fiber: 3g, Sugar: 8g, Vitamin A: 1992IU, Vitamin C: 44mg, Calcium: 115mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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