Crawfish Etouffee Recipe
A rich and spicy stew featuring crawfish served over rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Vegetables
Spices and Seasonings
Other
Method
Preparation
- 1
Cooking the Etouffee
- 2
Sauté the Vegetables
In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are soft.
- 3
Add Garlic and Spices
Stir in the minced garlic and cook for an additional minute. Then, add salt, black pepper, cayenne pepper, paprika, thyme, and the bay leaf. Mix well.
- 4
Incorporate the Crawfish
Add the crawfish tails to the pot and stir to combine. Cook for about 2-3 minutes.
- 5
Add Broth
Pour in 2 cups of chicken or vegetable broth and bring the mixture to a simmer. Reduce heat to low and let it cook for about 15-20 minutes, stirring occasionally.
- 6
Finish with Butter
Remove the bay leaf and stir in 2 tablespoons of butter until melted and combined. Adjust seasoning if necessary.
Serving
- 7
Serve the Etouffee
Spoon the crawfish etouffee over the cooked rice. Garnish with chopped green onions. Serve hot.