Crawfish Étouffée Recipe
cup or bowl, served with 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.
Cajun Classics
Method
Cajun Classics
- 1
Prepare the Roux
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once melted, add the flour and stir continuously for about 15-20 minutes, until the mixture turns a deep brown color. This is your roux.
- 2
- 3
Add Crawfish and Seasoning
Stir in the crawfish tails, Cajun seasoning, salt, and black pepper. Mix well to combine all ingredients.
- 4
Add Chicken Broth
Gradually add the chicken broth to the pot, stirring constantly to avoid lumps. Bring the mixture to a simmer and reduce the heat to low. Let it simmer for about 20-25 minutes, stirring occasionally.
- 5
Finish and Serve
Once the étouffée has thickened to your liking, remove it from the heat. Stir in the chopped green onions just before serving. Serve hot over cooked white rice.