Crawfish Etouffee Recipe
Make Crawfish Etouffee Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Method
Preparation
- 1
Chop Vegetables
Finely chop the onion, green bell pepper, and celery. Mince the garlic cloves and set them aside.
- 2
Prepare Green Onions
Chop the green onions, separating the green tops from the white parts. Set aside for garnish.
Cooking
- 3
Make the Roux
In a large heavy-bottomed pot, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion, bell pepper, and celery (the ‘Holy Trinity’ of Cajun cooking) and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.
- 4
Add the Roux Ingredients
Sprinkle in the flour gradually while stirring constantly to create a roux. Cook this mixture, stirring frequently, for about 10-15 minutes until it turns a light brown color.
- 5
Incorporate Crawfish and Spices
Add the crawfish tails, chicken broth, tomato paste, bay leaves, cayenne pepper, paprika, salt, and black pepper. Stir well to combine.
- 6
Simmer the Etouffee
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 20-25 minutes, stirring occasionally.
- 7
Finish the Dish
Remove the bay leaves and stir in the remaining 2 tablespoons of butter. Adjust seasoning if necessary.
Serving
- 8
Serve the Etouffee
Serve hot over cooked rice and garnish with the chopped green onion tops.