Crawfish Étouffée Recipe
Crawfish tail meat sautéed in our spicy dark roux and stock sauce. A cajun staple with a nutty flavor.
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Ingredients
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Crawfish Étouffée Ingredients
Method
Cooking Directions
- 1
Make the Roux
In a large heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux reaches a dark brown color, about 15-20 minutes.
- 2
- 3
Add Seasoning and Crawfish
Stir in the Cajun seasoning, salt, and black pepper. Add the crawfish tails and stir to combine. Cook for another 2-3 minutes.
- 4
Make the Sauce
Add the chicken stock and tomato paste to the pot. Bring the mixture to a simmer and let it cook for about 15 minutes, stirring occasionally.
- 5
Finish and Serve
Once the sauce has thickened and the flavors have melded, stir in the sliced green onions. Serve the crawfish étouffée over cooked rice.
