Crawfish Étouffée 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-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour to create a roux, stirring constantly until it turns a dark brown color, about 15-20 minutes.
- 2
- 3
Add Crawfish and Broth
Stir in the crawfish tails, chicken broth, Cajun seasoning, and bay leaves. Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally.
- 4
Season to Taste
Adjust seasoning with hot sauce and salt if needed. Remove bay leaves before serving.
- 5
Serve
Serve the crawfish étouffée over a bed of cooked white rice.
