Crawfish Étouffée Recipe
Our specialty! A spicy roux with lots of crawfish tails 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.
For the Étouffée
For Serving
Method
Making the Étouffée
- 1
Prepare the Roux
In a large heavy-bottomed pot, melt the butter over medium heat. Once melted, gradually whisk in the flour, stirring constantly.
- 2
Cook the Roux
Continue to cook the roux for about 20-30 minutes, stirring constantly until it turns a deep brown color, similar to chocolate.
- 3
- 4
Incorporate Crawfish and Broth
Stir in the crawfish tails, chicken broth, Cajun seasoning, hot sauce, salt, and black pepper. Bring the mixture to a simmer.
- 5
Simmer
Allow the étouffée to simmer for about 15-20 minutes, stirring occasionally, until thickened and flavorful.
Serving the Dish
- 6
Prepare Rice
While the étouffée is simmering, cook the white rice according to package instructions.
- 7
Serve
Spoon the crawfish étouffée over a bed of cooked rice. Garnish with chopped green onions and parsley before serving.
