Crawfish Etouffee Recipe
A classic Louisiana dish made with crawfish tails, served over rice.
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Ingredients
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Crawfish Etouffee
Method
Preparation
- 1
- 2
Add Garlic
Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
- 3
Make the Roux
Sprinkle the flour over the vegetables and stir constantly for about 10 minutes until the mixture turns a light brown color.
- 4
Add Broth and Seasoning
Gradually whisk in the chicken broth, ensuring there are no lumps. Add the Cajun seasoning, salt, and black pepper. Bring to a simmer.
- 5
Incorporate Crawfish
Add the crawfish tails to the pot. Let the mixture simmer for about 20 minutes, stirring occasionally.
- 6
Finish with Herbs
Stir in the sliced green onions and chopped parsley just before serving.
Serving
- 7
Serve the Dish
Spoon the crawfish etouffee over a bed of cooked white rice and garnish with additional parsley and green onions if desired.