Name: Walk-On's Sports Bistreaux - Knoxville Restaurants Crawfish Étouffée Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 6 tbsp unsalted butter; 2 tbsp vegetable oil; 6 tbsp all-purpose flour; 1 cup yellow onion, finely chopped; 1 cup green bell pepper, finely chopped; 1 cup celery stalks, finely chopped; 4 cloves garlic, minced; 3 cups low-sodium chicken stock (or seafood stock); 1 tbsp tomato paste; 1 tsp Worcestershire sauce; 1 tsp hot sauce; 1 tbs Creole or Cajun seasoning; 1 tsp paprika; 1 whole bay leaf; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 lb crawfish tails (peeled, thawed if frozen); 4 oz andouille sausage, sliced (optional); 2 tbsp fresh parsley, chopped; 3 tbsp green onions, thinly sliced (white and green parts); 1 tsp lemon juice; 3 cups cooked white rice (steamed); 0 to taste hot sauce (for serving)

Method

Base & Aromatics

Make a blond roux

In a heavy-bottomed Dutch oven or saucepan over medium heat, melt the butter with the oil. Add the flour and whisk constantly. Cook the flour-butter mixture, stirring frequently, until it reaches a blond color (about 6–8 minutes). Do not let it brown too much; adjust heat to avoid scorching. This roux will slightly thicken and add a nutty flavor.

Add the chopped onion, bell pepper, and celery (the 'holy trinity') directly to the roux. Reduce heat to medium-low and cook, stirring frequently, until the vegetables are softened and translucent, about 6–8 minutes.

Stir in the minced garlic and cook 30–45 seconds more, until fragrant. Scrape any browned bits from the bottom of the pot into the mixture.

Liquids & Seasoning

Whisk in the tomato paste until evenly incorporated, then slowly whisk in the chicken or seafood stock, a little at a time, making sure the roux blends smoothly into the liquid to avoid lumps. Bring the mixture to a gentle simmer.

Add the Worcestershire sauce, hot sauce, Creole/Cajun seasoning, paprika, bay leaf, kosher salt, and black pepper. Stir to combine. Reduce heat to low and simmer, uncovered, for 15–20 minutes to allow flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.

Seafood & Finish

If using andouille sausage, brown the sliced sausage in a separate skillet over medium-high heat for 3–4 minutes per side until lightly caramelized, then add it to the simmering étouffée.

Add the crawfish tails to the simmering sauce and gently stir. Cook just until the crawfish are heated through, about 3–5 minutes (crawfish are delicate; avoid long cooking). Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.

Remove the bay leaf. Stir in the chopped parsley, sliced green onions, and lemon juice. Turn off the heat and let the étouffée rest for 2 minutes.

To Serve

Ladle warm steamed white rice into individual bowls or a large serving bowl. Spoon the hot crawfish étouffée over the rice (about 3/4 to 1 cup étouffée per cup of rice, depending on desired sauciness). Garnish with additional chopped green onions and parsley if desired.

Serve immediately with hot sauce on the side for those who want extra heat.