Crawfish Etoufee Recipe
Crawfish in our Étouffée, featuring a dark, highly-seasoned roux-based sauce with: simmered peppers, onions, and celery – known as the Cajun trinity. Served over rice, Étouffée is hot and spicy!
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Make the Roux
In a large heavy-bottom pot, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep brown color, about 15-20 minutes.
- 2
Sauté the Vegetables
Add the chopped onion, bell pepper, and celery (the Cajun trinity) to the roux. Cook for about 5-7 minutes, until the vegetables are softened.
- 3
Add Garlic and Spices
Stir in the minced garlic, cayenne pepper, paprika, salt, and black pepper. Cook for an additional 2 minutes until fragrant.
- 4
Combine with Stock
Slowly add the chicken or seafood stock to the pot, whisking constantly to avoid lumps. Bring to a simmer.
- 5
Add Crawfish and Tomatoes
Stir in the crawfish tails and diced tomatoes. Reduce heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld.
- 6
Serve
Serve the crawfish étouffée over cooked rice and garnish with sliced green onions.
