Crawfish Étouffée Recipe
Make Crawfish Étouffée Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation of the Étouffée
- 1
Make the Roux
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Once hot, whisk in the flour. Cook, stirring constantly, until the roux turns a rich brown color, about 15-20 minutes.
- 2
- 3
Add Tomatoes and Seasonings
Stir in the diced tomatoes, cayenne pepper, paprika, salt, and black pepper. Mix well and cook for an additional 2 minutes.
- 4
Incorporate Crawfish and Broth
Add the crawfish tails and chicken broth to the pot. Stir to combine and bring to a simmer. Reduce heat to low and let it cook for 15-20 minutes, stirring occasionally.
- 5
Finish with Butter
Once the étouffée has thickened and the flavors are well combined, stir in the butter until melted.
Serving
- 6
Serve the Étouffée
Spoon the crawfish étouffée over a bed of cooked rice. Garnish with chopped green onions before serving.