Crawfish Étouffée Recipe
Make Crawfish Étouffée 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.
Crawfish Étouffée Base
Method
Preparation
- 1
- 2
Add Garlic and Seasonings
Stir in the minced garlic and cook for an additional minute. Add the Cajun seasoning, salt, and black pepper; stir well.
- 3
Make the Roux
Sprinkle the flour over the sautéed vegetables. Stir continuously for about 5-10 minutes until the mixture is a light brown color.
- 4
Incorporate the Stock
Gradually whisk in the crawfish stock, ensuring there are no lumps. Add the tomato paste and stir to combine.
- 5
Add Crawfish and Simmer
Add the crawfish tails and bay leaves to the pot. Bring the mixture to a gentle simmer, cover, and let cook for 20-25 minutes, stirring occasionally.
- 6
Serve
Remove bay leaves before serving. Serve the étouffée over cooked white rice and garnish with chopped green onions.
