Rinse the crawfish tails under cold water and drain.

Prepare the Crawfish

In one bowl, combine flour, cornmeal, Cajun seasoning, salt, and black pepper. In another bowl, pour buttermilk.

Set Up Dredging Station

Dip crawfish tails in buttermilk, then coat in the flour mixture.

Dredge the Crawfish

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the crawfish in batches until golden brown, about 3-4 minutes. Drain on paper towels.

Fry the Crawfish

In a large skillet, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until it turns a deep brown color.

Make the Roux

Add onion, green bell pepper, and celery to the roux. Cook until the vegetables are tender, about 5 minutes.

Add Vegetables

Stir in garlic, crawfish tails, Cajun seasoning, salt, and black pepper. Cook for 2-3 minutes.

Add Crawfish and Seasoning

Gradually add chicken broth, stirring continuously. Bring to a simmer and let it cook for about 15 minutes, stirring occasionally.

Add Broth

Serve the crawfish étouffée over cooked rice, garnished with sliced green onions.

Serve

crawfish platter

Recipe information

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